Step 1

TIP: Since I used jarred red peppers, there was a tiny bit of salt in them and also my tahini is salted. If you choose to roast your own bell peppers, or your tahini has no added salt, you may need more salt. Make sure you drain the red peppers first from the jar before measuring.

Step 2

To roast your own bell pepper, preheat the oven to 425°F and line a pan with parchment paper. Add a large red bell pepper to the pan and roast for 20-25 minutes or until well charred. Remove and let cool a few minutes and then carefully remove the stem and seeds. Chop up and measure 2/3 cup. Do not peel off the blackened skin, that is where the flavor comes!

Step 3

Add all the ingredients into a food processor or a wide container Vitamix and blend until puréed and super creamy, scraping down the sides as necessary. The longer you blend, the creamier it will be. It only took about 30 seconds in my blender, but it may take a few minutes in a food processor. Taste and add any more salt, if desired. This will keep a week in the fridge.