Roasted Pepper Dip

Roasted Pepper Dip
1 jar roasted red peppers (about 500mL)
1 small green pepper, diced
1/2 block firm tofu, broken into chunks
2 Tablespoons tahini
1 Tablespoon olive oil
1 Tablespoon apple cider vinegar
1 Tablespoon balsamic vinegar
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/4 teaspoon paprika
salt, to taste
ground black pepper, to taste

Drain the red peppers well and pat them dry to remove excess moisture. Then combine all ingredients in a food processor and blend until combined. You may make this completely smooth if you wish, or you can leave it slightly chunky. 

I would describe this dish as a cross between a salsa (with peppers instead of tomatoes) and a hummus. The difference being, the smoothness and body of this dish does not stem from chickpeas or even beans, but from tofu instead. Tofu makes a smooth dip and is a great alternative for those with bean or legume allergies (not extremely common, but still existent) or those who choose to avoid or don't like beans (beans, beans, the magical fruit...). The flavor comes from the peppers. You could easily roast your own red peppers for a more economical, but more time consuming, dish. I would estimate you would require two full peppers. 

I recommend this dip with my Spicy Cornbread Triangles from yesterday's post.