Both nutty and floral, this dip is the perfect appetizer that can be added to the ultimate grain bowl or smeared onto a slice of crusty bread. The vibrant pink from the roasted beets will surely brighten any spread of crudités!
½ pound of red beets, weighed after roasted and peeled*
½ cup tahini
Juice of 1 lemon
2 Tbsp olive oil
1.5 tsp of salt
*Wrap beets in foil and bake at 400 F for 1 hour. We used about 3 small-medium sized beets. The beets are done once soft and easily pierced with a fork. Once cool enough to handle, the skin should rub right off. At this point, weigh out about ½ pound of beet flesh. If you have extra, scale up the recipe! Or use in another recipe – great in salads, sandwiches, or marinated in olive oil and balsamic, or just on its own!
Chop cooked beets and add to a food processor or blender. Give it a good blitz to break it up and add a ½ cup of tahini. Add lemon juice, salt and a few cranks of black pepper. Process until nice and smooth. It will be a vibrant bright pink! Drizzle in the olive oil and give it one last blend.
To serve, drizzle with olive oil and toasted sesame seeds (or dukkah) if you have them. Sprinkle with a bit of flakey salt and pepper. Enjoy with crudités or fresh pita! We like it with slices of cool cucumber or kohlrabi, but really any veggie or even some sturdy lettuce would be nice for dipping!