Tahini-Beet Dip

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic.

Featured in: Lunch at the Desert’s Edge

Beet Dip Tahini-Beet Dip
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic.
Yield: makes 2 1/2 cups
Time: 1 hour, 15 minutes

Ingredients

  • 1 lb. beets, trimmed
  • 12 cup tahini
  • 3 tbsp. fresh lemon juice
  • 2 cloves garlic
  • 3 ice cubes
  • Kosher salt and freshly ground black pepper
  • tbsp. Extra-virgin olive oil, to garnish
  • 1 pine nuts, toasted, to garnish
  • Aish baladi or pita, to serve

Instructions

  1. Bring a medium saucepan of water to a boil. Add beets and cook until tender, about 1 hour. Drain and peel the beets, then transfer to a blender along with tahini, lemon juice, garlic, and ice cubes. Season with salt and pepper and purée until smooth. Spoon into a bowl and garnish with a drizzle of olive oil and pine nuts.