Roasted Tomato, Almond, and Tahini Dip

Name: Roasted Tomato, Almond, and Tahini Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 Cups
Ingredients: 2 cups grape tomatoes; olive oil; Salt and freshly ground black pepper; 1/2 cup roasted unsalted almonds; 1 tablespoons Tahini; 2 teaspoons red wine vinegar; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cayenne pepper; 1 tablespoon extra virgin olive oil; salt and pepper; Tortilla or pita chips

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Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
2 Cups
Course
Appetizer
Cuisine
International

Roasted Tomato, Almond, and Tahini Dip

Iris Warren

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A recipe for Roasted Tomato, Almond, and Tahini Dip! Tomatoes are blended in the food processor with roasted almonds, tahini, and seasonings until smooth.

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Ingredients

Servings

2 cups grape tomatoes
olive oil for drizzling
Salt and freshly ground black pepper to taste
1/2 cup roasted unsalted almonds
1 tablespoons Tahini
2 teaspoons red wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1 tablespoon extra virgin olive oil
salt and pepper to taste
Tortilla or pita chips for serving

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Instructions

Line a rimmed baking sheet with parchment and preheat oven to 400˚F.
Arrange the tomatoes on prepared baking sheet. Drizzle with a little olive oil, sprinkle with salt and pepper, and toss to coat. Bake in preheated oven until the tomatoes start to darken, burst, and wrinkle, 45-60 minutes.
Allow the tomatoes to cool slightly, then transfer with any juices to a food processor. Add the almonds, tahini, vinegar, cumin, and cayenne. Process until combined, then keep running while slowly drizzling in the olive oil until the dip becomes smooth and creamy. Add a little more olive oil if needed. Season with salt and pepper to taste.
Serve with tortilla or pita chips.