Tahini-Beet Dip

Tahini-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. Get the recipe for Tahini-Beet Dip »Helen Cathcart

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.

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.