Recipe Ingredients
- 1 cup jarred roasted red peppers
- 3/4 cup tahini
- 1 clove garlic, finely grated
- 1/2 lemon, juiced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1-2 tablespoons water, as needed
- Olive oil, for drizzling
- 1 cup pitted mixed olives in oil
- 4 frozen pitas, thawed and cut into wedges
- 4 Persian cucumbers, cut into spears
- 3 medium carrots, cut into sticks
- 3 stalks celery, cut into sticks
- 6 radishes, halved
Recipe Directions
- Combine peppers, tahini, garlic, lemon juice, smoked paprika and crushed red pepper flakes in a food processor. Blend, scraping down the sides as needed, until smooth, adding water as needed, until desired consistency is reached. Season with salt and pepper, to taste. Transfer dip to a small serving bowl and drizzle with olive oil.
- Place olives in a small serving bowl. Place olives and dip on a large serving platter or board. Arrange pita, cucumbers, carrots, celery and radishes decoratively on board. Serve and enjoy.
