Red pepper and Chili Tahini Sauce

Make this Tonight - "Food from an Iraqi Childhood"

Prep Time
Cook Time


  • 2 large red bell peppers, roasted, cored, seeded and peeled
  • 1 medium Fresno or other medium-hot fresh, red chilies, roasted, cored, seeded and peeled
  • 1 cup (240 ml) raw tahini
  • ¼ cup (60 ml) fresh lemon juice, plus more if needed
  • 1 medium garlic clove, finely grated or minced
  • 1 teaspoon honey
  • 1 tablespoon sweet paprika
  • 1 ½ teaspoon kosher salt, plus more as needed
  • ½ cup ice water


  1. Put the bell pepper and chilies in a food processor or a blender, add the tahini, lemon juice, and garlic and puree until completely smooth.
  2. Add the honey, paprika, & salt. Pulse again until to blend.
  3. With motor running, slowly stream in the ice water and process until smooth. Taste and adjust the seasoning.
  4. Store in airtight container for up to 3 days.