AIR FRYER SHISHITO PEPPERS WITH LEMON HERB TAHINI DIP
This Air Fryer Shishito Peppers with Lemon Herb Tahini Dip recipe is a gourmet snack that can be made with very little effort and in 10 minutes! Slightly spicy, roasted shishito peppers dipped in this light, fresh, nutrient rich, lemon herb tahini dip is EVERYTHING your tastes buds and body could want.Air Fryer Shishito Peppers with Lemon Herb Tahini Dip are made with fresh shishito peppers tossed in olive oil, sea salt, and peppers then roasted in the air fryer. The Lemon Herb Tahini Dressing is made with tahini, water, chickpeas, lemon, fresh dill and parsley, dried chives, garlic, Dijon mustard, nutritional yeast, sea salt, and fresh ground pepper.
Equipment
- air fryer
- high speed blender
Ingredients
- 8 oz fresh shishito peppers
- 1 tbsp olive oil
- 1/8 tsp sea salt
- 1/8 tsp fresh ground pepper
FOR LEMON HERB TAHINI DIP
- 1/4 cup tahini
- 1/4 cup water
- 1/2 cup canned chickpeas or white beans
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 1/2 tsp capers
- 1 tsp dried chives
- 1 tbsp fresh dill
- 1 tbsp fresh parsley
- 1/4 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1 clove of garlic
- 1 tbsp nutritional yeast
Instructions
AIR FRY THE SHISHITO PEPPERS
- Preheat air fryer to 400ºF. If your air fryer does not have a preheat button, simply turn it on 5 minutes before using.
- Wash and dry 8 oz of fresh shishito peppers.
- Cut a small slit in each pepper. You do this to allow the hot air to vent during the cooking process, otherwise they will explode open.
- Place the shishito peppers in a bowl and add 1 tbsp olive oil, 1/8 tsp sea salt, and 1/8 tsp fresh ground pepper. Mix until evenly coated.
- Place seasoned shishito peppers on an air fryer tray. Spread out so they don't overlap.Air fry at 400ºF for 7 minutes. Flip at the half way mark.
- Shishito peppers will be ready when they are tender and slightly roasted.
- **While shishito peppers are in the air fryer, move ahead and make the lemon herb tahini dressing
MAKE THE LEMON HERB TAHINI DIP
- In a high speed blender or food processor, combine 1/4 cup tahini, 1/4 cup water, 1/2 cup canned chickpeas or white beans, 2 tbsp lemon juice, zest from half a lemon, 1 tsp Dijon mustard. 1 1/2 tsp capers, 1 tsp dried chives, 1 tbsp fresh dill, 1 tbsp fresh parsley, 1/4 tsp sea salt, 1/4 tsp fresh ground black pepper, 1 clove garlic, 1 tbsp nutritional yeast.
- Blend until smooth.
PUT IT ALL TOGETHER
- When it comes to plating you have options. You can either place the lemon herb tahini sauce on the side, allowing you to dip the roasted shishito peppers. OR you can spread the lemon herb tahini sip on a plate and then place the roasted shishito peppers over top.
- Serve and enjoy!