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Vegan smokey roasted vegetable and tahini dip

October 16, 2018

 

 

 

 

 

This dip is a real crowd pleaser, I made it for a get together with some friends recently and everyone wanted the recipe. The great thing about this dish is that it's so easy to put together, just roast the vegetables and blitz in the food processor. 

 

If you're pressed for time, the vegetables can be roasted a day in advance, and the dip keeps well in the fridge for a few days. 

 

 

The tahini gives the dip a lovely creamy consistency, and if you like your food more on the spicy side, you can always add more cayenne pepper.

 

 

 

I hope you enjoy this recipe, and if you make it, I’ve love to see a photo, tag me on Instagram and Twitter using the hashtag #sweetandtwoveg

 

Ingredients

 

3 red peppers                        
2 aubergines 
3 red onions
2 tablespoons vegetable oil
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
Salt and pepper
4 cloves of garlic, left in the skin
2 tablespoons lemon juice
3 tablespoons tahini 
Small bunch of parsley, chopped

 

 

Method

  1. Heat the oven to 200°C

  2. Deseed the peppers and cut those, as well as the aubergine and onions into medium sized chunks

  3. Place cut vegetables into a large bowl with the garlic, and toss together with the oil, paprika, salt and pepper.

  4. Place onto a baking tray and roast for 30 minutes, tossing every 10 minutes to make sure the vegetables cook evenly

  5. Remove the roasted vegetables from the oven and allow to cool slightly

  6. Take the skin off of the garlic and mince, add to a food processor along with the peppers, aubergine, onion, lemon juice and tahini. Pulse 4 or 5 times. Add the chopped parsley and pulse a few more times, or until your desired consistency is reached

  7. Check for seasoning and add more salt and pepper if needed

  8. Serve with toasted pita bread, or your favourite crackers.

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