Roasted Tomato, Almond, and Tahini Dip recipe for Secret Recipe Club! Tomatoes are blended in the food processor with roasted almonds, tahini, and seasonings until smooth.
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Secret Recipe Club
Secret Recipe Club time again! I am posting as a part of Group C for the first time with a recipe for Roasted Tomato, Almond, and Tahini Dip. For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day. I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.
I was assigned to Chelsy’s blog, Mangia (no longer active). She grew up in Texas with an Italian family and created the blog to share her love of food. You will find a mixture of healthy, often gluten-free, recipes with a balance of sweet treats. I picked her Roasted Tomato, Almond, and Tahini Dip.
Roasted Tomato, Almond, and Tahini Dip
This dip is packed with some wonderful flavors without too much effort. Grape (or cherry) tomatoes are baked in the oven until wrinkled, golden, and starting to burst. Make sure you use a rimmed baking sheet to keep the juice from escaping and getting all over the oven.
They are blended in the food processor with roasted almonds, tahini, and seasonings until smooth. I served the dip with pita chips, but it would also be delicious with tortilla chips or even flatbread.
There is a little bit of a kick with the addition of cayenne pepper. If you want it spicier, bump up the amount. For less spice, decrease it to about a pinch.
Looking for more flavorful dips?
Tahini is a sesame seed paste created from ground toasted or raw sesame seeds. It is becoming more readily available in the international or health food section of most larger supermarkets. It is also available on Amazon: Baron’s Kosher 100% Pure Ground Sesame Tahini 16-ounce Jars (Pack of 2).
If you are unable to find it, you can also make your own. I have seen multiple recipes, but have not tried any myself yet. Make sure you stir the tahini well before using, especially down to the bottom of the container.
Check out what everyone else made:
- Chocolate Pecan Pie from My Wholefood Family
- Pecan & Honey Granola from Amy’s Cooking Adventures
- Chicken and Pumpkin Chili from Dessert before Dinner
- Carmac Thumbprint Cookies from Casa Costello
- Double Chocolate Cookies from Sew You Think You Can Cook
- Sweet Potato Mini Muffins with Coconut Flakes from I’ll Have Coffee
- Mint Chocolate Chip Ice Cream from Join Us, Pull Up a Chair
- Sweet Potato Pork Quesadillas from Savory Moments
- Cherry Cheesecake Frozen Yogurt from Fantastical Sharing of Recipes
- Honey Banana Muffins from The Pajama Chef
- Tortellini with Italian Sausage, Brussels and Mushrooms from Cook with Sara
- Homemade Brown Sugar Pop Tarts from Loving Life
Roasted Tomato, Almond, and Tahini Dip Recipe
Adapted from Mangia
Roasted Tomato, Almond, and Tahini Dip
- 2 cups grape tomatoes
- Olive oil for drizzling
- Salt and freshly ground black pepper to taste
- 1/2 cup roasted unsalted almonds
- 1 tablespoons tahini
- 2 teaspoons red wine vinegar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- Tortilla or pita chips for serving
- Line a rimmed baking sheet with parchment and preheat oven to 400˚F.
- Arrange the tomatoes on prepared baking sheet. Drizzle with a little olive oil, sprinkle with salt and pepper, and toss to coat. Bake in preheated oven until the tomatoes start to darken, burst, and wrinkle, 45-60 minutes.
- Allow the tomatoes to cool slightly, then transfer with any juices to a food processor. Add the almonds, tahini, vinegar, cumin, and cayenne. Process until combined, then keep running while slowly drizzling in the olive oil until the dip becomes smooth and creamy. Add a little more olive oil if needed. Season with salt and pepper to taste.
- Serve with tortilla or pita chips.