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Charred Bell Peppers with Tahini Dressing

Smoky, blistered bell peppers peeled and drizzled with a silky, garlicky tahini dressing, ready in about 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 160
Ingredients Method

Ingredients
  

  • For the Peppers
  • 4 large bell peppers any color combination
  • 1 tablespoon olive oil
  • Salt to taste
  • For the Tahini Dressing
  • 1/3 cup tahini
  • 1/3 cup cold water plus more as needed
  • 2 tablespoons lemon juice
  • 1 small garlic clove minced or grated
  • Salt to taste
  • 2 tablespoons fresh parsley chopped, for serving
  • Toasted pine nuts or sesame seeds for serving (optional)

Method
 

  1. Preheat the broiler to high, or heat a gas burner to medium-high.
  2. Char the whole peppers on all sides, turning every few minutes, until blackened and blistered all over, about 10 to 15 minutes.
  3. Transfer the peppers to a bowl and cover tightly. Let steam for 10 minutes.
  4. Once cool enough to handle, peel off the charred skins, then remove the stems and seeds. Tear or slice into strips.
  5. Whisk the tahini and lemon juice together. It will seize and thicken; keep whisking.
  6. Add the water a tablespoon at a time, whisking, until smooth and pourable. Stir in the garlic and season with salt.
  7. Arrange the peppers on a plate, drizzle with olive oil and salt, then spoon the tahini dressing over top.
  8. Scatter parsley and toasted pine nuts or sesame seeds on top before serving.