Beet & Tahini Dip Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Wash and trim the beets, then wrap them individually in aluminum foil.
• STEP 3.Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
• STEP 4.Remove the beets from the oven and let them cool. Once cooled, peel off the skin and cut them into chunks.
• STEP 5.In a food processor or blender, combine the roasted beets, tahini, garlic, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy.
• STEP 6.Taste and adjust the seasoning if needed.
• STEP 7.Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of sesame seeds.
• STEP 8.Serve the Beet & Tahini Dip with pita bread, crackers, or fresh vegetables.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Cooking Tips

• To save time, you can roast the beets in advance and store them in the refrigerator until ready to use.
• If you prefer a smoother texture, you can strain the dip through a fine-mesh sieve before serving.
• Feel free to adjust the amount of garlic, lemon juice, and spices according to your taste preferences.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Serve the dip chilled or at room temperature.
• Garnish with fresh herbs, such as parsley or cilantro, for an extra pop of flavor.