2 Red, Yellow or Orange Bell Peppers
2 Garlic Cloves
2-3 tbsp Olive Oil
2 cups riced Cauliflower
1 tsp fresh Rosemary
1 tbsp Tahini
Dash of Sea Salt
Dash of Black Pepper
Sliced veggies, pita bread.
Warm oven to 375 degrees.
Slice up the bell peppers and sprinkle with 1 tbsp olive oil and 1 minced garlic glove.
(Tip: I like to roast a whole garlic head and roast it at one time and store the rest for later)
Roast peppers for 20 minutes.
While the peppers are in the oven, sauté the riced cauliflower with the fresh rosemary, 1 tbsp olive oil and 1 minced garlic clove for about 5 minutes.
When finished, add the cauliflower and tahini to food processor and blend until smooth.
After peppers are finished roasting, add them to mixture in food processor.
Blend all ingredients until smooth. Add sea salt and black pepper to taste.
Place dip into refrigerator and chill before serving.
I love to serve this dip with sliced veggies and pita chips. I also have served this dip with grilled organic chicken for a pop of flavor.
How do you like to eat your vegetables? Isn’t it great to make a dip that you can be happy to share with friends and family that is not loaded with unwanted fats and processed ingredients? Please share some of your comments below.
Cheers to Good Health!