Roasted red pepper tahina dip

Roasted red pepper tahina dip

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

At Cairo Kitchen we have often played around with the ubiquitous tahina dip and given it many different flavours. Here we have blended roasted red peppers with tahina. Charring the peppers on an open flame gives a subtly smoky flavour.

Ingredients

Quantity Ingredient
2 medium-large red peppers
150g tahina paste
4 garlic cloves, crushed
2 teaspoons lemon juice
1 teaspoon sugar
2-3 ice cubes
1 tablespoon olive oil
salt

Method

  1. Char the red peppers by holding with tongs over an open flame or stove top for 5 to 10 minutes, turning frequently to char evenly, until blackened. Alternatively, place under a hot grill and cook for 25 to 30 minutes, turning frequently.
  2. Remove the peppers from the heat and cut in half lengthways to take out the core and seeds. Place the peppers on a board, charred side up, and use the back of a knife to scrape off the blackened skin. Let the peppers cool.
  3. In a food processor or blender, blend together the peppers, tahina paste, garlic, salt to taste, lemon and sugar for a few minutes until smooth. While blending, add the ice cubes to prevent the dip becoming too oily.
  4. Pour into a serving bowl and drizzle the olive oil on top.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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