Roasted Red Pepper Tahini Dip

Roasted Red Pepper Tahini Dip

This roasted red pepper tahini dip is a creamy, flavorful SIBO-friendly appetizer made with smoky roasted peppers, rich tahini, lemon juice, and fresh herbs. It has a smooth, savory texture with bright Mediterranean-inspired flavor in every bite.

Made with low-FODMAP ingredients like green onion tops and garlic-free seasonings, this dip is gentle on digestion while still tasting bold and satisfying. Serve it with low-FODMAP vegetables, seed crackers, or as a spread for bowls and wraps.

Serving size

4

Ingredients

  • 2 Large Roasted Red Bell Peppers
  • 3 tbsp Tahini
  • 1½ tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 2 tbsp Green Onion Tops, Chopped
  • 1 tbsp Fresh Parsley
  • ½ tsp Smoked Paprika
  • ¼ tsp Cumin
  • Salt and Pepper
  • 1–2 tbsp Water, as needed

Preparation

Step 1

Blend roasted peppers, tahini, olive oil, lemon juice, spices, salt, and pepper.

Step 2

Add water as needed until smooth and creamy.

Step 3

Stir in green onion tops and parsley.

Step 4

Taste and adjust seasoning.

Step 5

Chill for 30 minutes before serving.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes.
Individual tolerance may vary.
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