Red Pepper Tahini Spread

Red Tahini Spread

From Aruna's CHEF cooking course at Harvard - copyright

12 tablespoons pure tahini
2 tablespoons fresh lemon juice
4 cloves garlic, chopped
1 medium red bell pepper, roasted, peeled, seeded, and cut into strips 1/2 cup water
1/2 teaspoon Atlantic sea salt
1/2 teaspoon ground black pepper

Directions

In a food processor, process tahini, lemon juice, and garlic until smooth. Add pepper and puree until smooth. Slowly add water until mixture is desired consistency. Add salt and pepper, to taste.

Selected nutritional content areas

• -  Red bell pepper is high in vitamin C, which like lemons, helps to increase absorption of

  iron from plant-based foods

• -  Serving a plant-based dip is a great way to decrease saturated and trans fat intake as it

  takes the place of an animal-based dip, containing things like sour cream or cheese

• -  Dipping vegetables into the spread will help increase vegetable intake and offers an

  opportunity to use a variety of vegetables, helping patients and clients get a wide variety of nutrients into their diet.

  Selected culinary content areas

• -  Repurposing: roast extra peppers and puree them with olive oil and thyme for a great red

  pepper sauce. You can freeze it if you like.

• -  Batch cooking: make more of the tahini spread and store in your fridge for 5-6 days. Use

  it on a sandwich, or as a sauce for a chicken breast or any kind of legumes.

• -  Mise-en-place: When you chop the garlic for this dish you can chop the garlic that you

  need for the eggplant with red, green, and yellow pepper sauce, and the fennel, lentil, and lemon soup at the same time (or any other dish that you are making that requires chopped garlic).

 

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