Roasted Red Pepper Tahini Sauce

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Drizzle this roasted red pepper tahini sauce on just about anything! It’s smoky, nutty, and deliciously creamy (but not overly thick). All you need are tahini, roasted red peppers, water, lemon juice, and garlic — it’s as easy as that.

A jar of roasted red pepper tahini sauce

Tahini has always been a vital ingredient in my kitchen. This nutty sesame seed paste creates the base of tahini sauce and is added to every flavor of hummus on this website. And since I love roasted red pepper hummus so much, it was a no brainer to create a looser sauce with an even more vibrant hue!

You can drizzle the roasted red pepper tahini sauce on any roasted veggie or salad that needs a nutty, saucy touch (I’ve got a few ideas below). And the more you experiment with it, the more you’ll find that it really does add a punch of bright flavor to virtually everything. So whip up a jar for the week and get creative with your meals!

Ingredients for roasted red pepper tahini sauce

Roasted Red Pepper Tahini Sauce Ingredients

  • Tahini: I love making my own tahini since all you need to do is blend sesame seeds and oil. But if you’re looking for a good organic brand, I highly recommend Kevala!
  • Roasted Red Peppers: Grab a jar of roasted red peppers that look bright, not dull. These Divina organic red peppers are my go-to.
  • Water & Lemon Juice: Jarred lemon juice is always an option, but freshly squeezed lemon juice beats it any day.
  • Garlic: Fresh minced garlic is a must — no garlic powder!

Find the printable recipe with measurements below

How To Make Roasted Red Pepper Tahini Sauce

Add to a food processor. Add the tahini, roasted red peppers, water, lemon juice, garlic, and salt to a food processor. You can find my favorite food processor linked below in the recipe card.

A food processor with red pepper tahini ingredients

Blend until smooth. Blend the ingredients in the food processor until smooth. If you’d like a thinner consistency, add 1 to 2 tablespoons more water and continue blending until it’s perfect! Side note: Taste-test the sauce to see if you want more of a red pepper flavor. If you do, add another roasted red pepper and blend until smooth.

Blended roasted red pepper tahini sauce in food processor

Ways To Use Roasted Red Pepper Tahini Sauce

Cabbage steaks with roasted red pepper tahini sauce

Common Questions

Can I make this in a blender if I don’t have a food processor?

You can make this in a smaller blender, such as a Nutribullet. But if you have a large Vitamix, the quantity might not be quite enough to blend properly. If you’d like to double the recipe, then a high-powered blender would be great!

How long do jarred roasted red peppers last after opening?

Once opened, a jar of roasted red peppers will last for up to 2 weeks. But while it’s fresh, you can also make this roasted red pepper chickpea salad or Romesco sauce.

Storage Tips

If you’re meal prepping for the week, this is a delicious sauce to add to your meal prep. Store it in an airtight container in the fridge for 4 to 5 days, or for up to 3 months in the freezer.

A jar of roasted red pepper tahini sauce with a spoon

More Recipes with Tahini

I hope you enjoy and find lots of uses for this roasted red pepper tahini sauce! If you make it, I’d love to hear your thoughts on the recipe in the comment box below. Your review will help other readers!

A glass jar of roasted red pepper tahini sauce

Roasted Red Pepper Tahini Sauce

5 from 5 votes
Prep: 5 minutes
Total: 5 minutes
Servings: 8 servings
Author: Lisa Bryan

Description

Drizzle this roasted red pepper tahini sauce on just about anything! It's smoky, nutty, deliciously creamy, and so easy to make.

Equipment

Ingredients 
 

Instructions 

  • Add to food processor. Add the tahini, roasted red peppers, water, lemon juice, garlic, and salt to a food processor.
    Roasted red pepper tahini sauce ingredients in food processor
  • Blend until smooth. Blend the ingredients together in the food processor until smooth. If you'd like a thinner consistency, add 1 to 2 tablespoons more water.
    Blending roasted red pepper tahini sauce
  • Serve or store. Use it right away or store it in a sealed container.
    Spoonful roasted red pepper tahini sauce

Lisa’s Tips

  • If you prefer a stronger red pepper flavor over tahini flavor, feel free to add another roasted red pepper. 

Nutrition

Calories: 93kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 196mg | Potassium: 94mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 82IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg
Course: sauce
Cuisine: American
Keyword: Roasted Red Pepper Tahini Sauce, Tahini Sauce
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




10 Comments

  1. This sauce was SO good with the cauliflower steaks! Will definitely be making this again! I just used my mini magic blender and it worked great!5 stars

  2. Great sauce! First try was with a jar of organic roasted red peppers. Ended up adding the whole jar as there was no flavour of roasted red pepper. I remade it this week with freshly roasted red peppers and the difference in flavour is immense. I will always make my own roasted red peppers going forward as there is no comparison. I think I will get a dozen or so and roast and freeze, as this sauce is now in rotation. Thanks for the recipe Lisa. So good on everything, except dessert :)5 stars

    1. The choice for the type of roasted red peppers is up to you! But glad you loved this tahini sauce with freshly roasted ones.

  3. The moment I received your email, I knew I was making this!! It has two of our favorite ingredients: your Tahini (which I always have for your Hummus) and roasted red peppers! This is so easy to make and I had all the ingredients. I added extra roasted red bell peppers and garlic! It’s fabulous!! I’m also loving your cookbook!!

    Thank you Lisa!!!5 stars

    1. Yay, thanks so much for giving it a try, Susan! I’m happy you loved it (and love my other recipes and cookbook). That means so much!

  4. I would like to try this, but have a few questions: How long does an open jar of tahini stay in my fridge? How can I roast a few red peppers in the oven? Thx

    1. I treat tahini like peanut butter. Jar sits in cupboard and is used as needed. I am allergic to peanuts so tahini is (generally) a substitute5 stars

  5. I love when I have all the ingred on hand! Whipped this sauce up in just a few minutes and drizzled it all over roasted cauliflower straight out of the oven. Wow! And, I plan to use the sauce as a spread on a roasted veggie sandwich on toasted ciabatta bread tomorrow.5 stars