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Lunch recipe · from the recipe book

Smoky Roasted Pepper Tahini Sauce

A silky, smoky sauce of charred red peppers and roasted carrot blended with nutty tahini, cumin and bright lemon, made for spooning over roasted or steamed vegetables.

Smoky Roasted Pepper Tahini Sauce

Ingredients

  • 2½ medium300 gRed bell pepperseeded and cut into wide strips
  • 2 medium120 gCarrotscut into 1/2-inch coins
  • 3 cloves9 gGarlicunpeeled cloves
  • 1 tbsp15 gOlive oil
  • 2½ tbsp40 gTahinistirred well
  • ½ lemon, juiced25 gLemon juice
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • ¼ tsp2 gSalt
  • ¼ cup60 gWaterwarm
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the bell pepper, carrot and garlic cloves with the olive oil on the sheet pan and spread them in one layer, peppers skin side up.
  3. Roast for 30 to 35 minutes, until the pepper skins are blistered and charred in spots and the carrot is tender.
  4. Let the vegetables cool for 5 minutes, then squeeze the soft garlic out of its skins and discard the skins.
  5. In a blender, combine the roasted bell pepper, carrot and garlic with the tahini, lemon juice, smoked paprika, cumin and salt.
  6. Add half of the warm water and blend until smooth, then add the remaining half a little at a time until the sauce pours like heavy cream.
  7. Stir in the parsley, then spoon the sauce warm or at room temperature over roasted or steamed vegetables. Keep leftovers refrigerated up to 4 days.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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