We collaborated in the kitchen with Anita’s Coconut Yogurt, Soom Tahini, + Home Spice Za’atar to dream up the hippest plant-based dip for our Shishito peppers.

+ Serves 2-3
+ Cook time: 25 minutes

12 oz Shishito peppers

4 oz. Anita’s Coconut Yogurt

1 tbsp Soom Tahini

Sprinkle of Home Spice Za’atar

Olive oil

Salt + pepper

1/4 lemon, juiced

1. Preheat oven to 375℉.

2. Toss the Shishitos in olive oil to coat. Salt and pepper to taste. Lay the seasoned peppers on a baking sheet.

3. Roast the Shishitos in the oven for 25 minutes, or until golden brown in places.

4. While the peppers are roasting, mix the yogurt, tahini, and lemon juice until well combined.

5. Season the yogurt with salt and pepper.

6. Drizzle with olive oil and sprinkle with Za’atar

7. Serve dip with the roasted Shishito peppers for a delicious, plant-based appetizer, side dish, or snack!