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
- Bring a medium pot of water to a boil. Add the beets and cook until very tender, about 1 hour.
- Drain and peel the beets, discarding the cooking liquid, then transfer to a blender along with the tahini, lemon juice, garlic, and ice cubes. Season with salt and pepper and puree until very smooth. Spoon into a shallow serving bowl, drizzle with olive oil, garnish with pine nuts, and serve with Egyptian flatbread or pita, for scooping.