This thick and chunky dip is full flavored and also healthy (I’m talking Vegan, people!), so you can feel good about eating it, and also serving it to your guests with cocktails. I start out by roasting vegetables (eggplant, red and yellow bell peppers, red onions, tomatoes, garlic…or whatever other vegetables you have lying around that sound like they might be good) drizzled with extra virgin olive oil, and seasoned with salt, freshly ground black pepper, a generous pinch of chipotle powder (for some heat), and some pimentón (for that great smokey flavor). Once the vegetables are nicely browned in the oven, I dump them all into a food processor and pulse them with some freshly squeezed lemon juice, a third of a cup of tahini (approximately), and a hand full of fresh Italian flat leaf parsley. Serve it up at room temperature with some toasted pita bread or an assortment of your favorite crudités (I especially like sliced English cucumbers, endive leaves, and thin wedges of fennel).
2 responses to “Roasted Vegetable Dip”
Lovely use of fresh garden veggies!
mmm, with shaved fennel!