Roasted Red Pepper Tapenade With Roasted Onions &a... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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great vegan dip for a superbowl party? plus SUPER HEALTHY /2011/02/02/roasted-red-pepper-tapenade-with-roasted-onions-garlic/ Ingredients:
2 red peppers- diced into 1 inch chunks |
1 medium white onion- diced into chunks |
1 head of garlic- top trimmed off |
3-4 dried cayenne chilies |
1 tbsp tahini |
2-3 tbsp lemon juice- preferably fresh |
2 tbsp extra virgin olive oil- more or less depending on consistency |
warm water- couple tbsp |
salt- to taste |
coarse black pepper- few grinds |
pam olive oil flavor |
lemon rinds- for garnishing |
Directions:
1. 1. On a baking sheet place a small piece of foil and place head of garlic. Spray with PAM and sprinkle with salt and pepper. Fold foil to create a packet. On the remaining portion of the sheet, add onions, peppers and chilies. Spray with PAM, sprinkle with salt and pepper and toss so each piece is coated. Place in oven on broil and cook for about 10-12 minutes, shaking the tray half way thru, so the vegetables cook evenly. Remove and cool before handling. Garlic should be soft and easily squeezable thru the skin.
2. 2. Once the vegetables are cool, peel off an excessively charred parts and place into a food processor. Squeeze in all the garlic cloves, making sure not to get any of the skin in. Add roasted chilies, tahini, lemon juice, salt and pepper. Pulse until chunky-smooth. Blend on low and add a little warm water until its smoother. Blending a little faster, drizzle in olive oil until the dip comes together and is smoother, but not pureed. You want it to have texture. Taste for salt and lemon juice.
3. 3. Place on a serving platter and top with lemon rinds and serve with pita chips, vegetables, crackers or with falafel!
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