Nutty sesame paste lends its rich texture and fragrance to vibrant beets in this bright red dip from Egyptian American cookbook author Suzanne Zeidy. Use the rest of that jar of tahini in our most opulent dips, roasted vegetables, and salads. The sweetness in beets peak late summer through early fall, and their versatility extends in all kinds of dishes from salads, to meatballs, to classic soups.
Featured in: "Lunch at the Desert's Edge."
- 1 lb. beets, trimmed
- 1⁄2 cup tahini
- 3 tbsp. fresh lemon juice
- 2 garlic cloves
- 3 ice cubes
- Kosher salt and freshly ground black pepper
- tbsp. Extra-virgin olive oil for garnish
- 1 tbsp. toasted pine nuts, for garnish
- Egyptian flatbread or pita, for serving
Continue to Next Story