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  • Yield: about 2 ½ cups 1x



2 large red bell peppers

23 tbsp avocado oil, for roasting

1 cup chopped zucchini

1 large clove garlic, crushed or finely minced

1/2 cup tahini

1/3 cup olive oil

1/4 cup lemon juice

1/2 tsp cumin

1 tsp paprika

Sea salt, to taste (I used 1 tsp)


  1. Remove the stem, seeds, and veins from the peppers, and cut them in half. Rub the peppers with oil to cover.

  2. Place the peppers skin side up on a baking sheet and broil them for 3-7 minutes, checking to make sure they blister but don’t burn too much. When the skin begins to blacken, flip the peppers so they skin side is down and roast another 3-7 minutes, until they are just cooked.

  3. Combine all ingredients in a food processor and process until smooth.

  4. Chill until you’re ready to serve. Enjoy!

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