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Roasted Red Pepper Tapenade with Roasted Onions & Garlic

24 Mar

The Superbowl is around the corner! Get out the chips, dips and fried wings!! NOT. The Superbowl every year is about tailgating and partying. Now, for most that does mean calorific fried food items and generally non-vegetarian dishes. But, it’s time to change that! Indulging once a year is okay, but taking in about a YEARS worth of calories in one afternoon is NOT okay. So, I’ve come up with some healthy, hearty and absolutely yummy superbowl party food options that’ll keep you coming back for more!

First up is my Roasted Red Pepper Tapenade with Roasted Onions, Garlic and Chilies. Its scrumptious, it’s zesty, it’s bold and best of all it’s VEGAN! Yes, an amazing Superbowl dip that’ll have meat-lovers and vegans rejoice! You won’t feel bad going in for seconds, or thirds.. or fourths. Filled with robust flavors of fresh roasted peppers and roasted garlic, blended with a bit of Tahini and lemon juice- it’s simple and filled with ingredients that households generally have! Eat it with pita chips, crackers, vegetables or top your favorite sandwich or falafel with it!

Roasted Red Pepper Tapenade:

  • 2 red peppers- diced into 1 inch chunks
  • 1 medium white onion- diced into chunks
  • 1 head of garlic- top trimmed off
  • 3-4 dried cayenne chilies
  • 1 tbsp Tahini
  • 2-3 tbsp lemon juice- preferably fresh
  • 2 tbsp extra virgin olive oil- more or less depending on consistency
  • warm water- couple tbsp
  • salt- to taste
  • coarse black pepper- few grinds
  • PAM Olive Oil Flavor
  • lemon rinds- for garnishing

1. On a baking sheet place a small piece of foil and place head of garlic. Spray with PAM and sprinkle with salt and pepper. Fold foil to create a packet. On the remaining portion of the sheet, add onions, peppers and chilies. Spray with PAM, sprinkle with salt and pepper and toss so each piece is coated. Place in oven on broil and cook for about 10-12 minutes, shaking the tray half way thru, so the vegetables cook evenly. Remove and cool before handling. Garlic should be soft and easily squeezable thru the skin.

2. Once the vegetables are cool, peel off an excessively charred parts and place into a food processor. Squeeze in all the garlic cloves, making sure not to get any of the skin in. Add roasted chilies, tahini, lemon juice, salt and pepper. Pulse until chunky-smooth. Blend on low and add a little warm water until its smoother. Blending a little faster, drizzle in olive oil until the dip comes together and is smoother, but not pureed. You want it to have texture. Taste for salt and lemon juice.

3. Place on a serving platter and top with lemon rinds and serve with pita chips, vegetables, crackers or with falafel!

Serves 6 (to make more, just double all the ingredients!)

Want More Tailgating Food Options?

Indian Stuffed Peppers with Paneer

Roasted Garlic & Chili Hummus

Baba Ghanoush

Baked Sweet n’Spicy Sweet Potato Fries

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