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Home Recipes
Appetizer & Snack

Beet and Tahini Dip

We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.

Ingredients :

    1 ¼ pounds red or golden beets (about 4 medium)
    Extra-virgin olive oil
    Kosher salt and freshly ground pepper
    ½ cup tahini
    ¼ cup fresh lemon juice
    ½ teaspoon finely grated garlic (from 1 small clove)
    Harissa oil, for serving (optional)
    Flatbreads, for serving

Direction :

    Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
    Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
    Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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