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Beet-and-Tahini Dip
Credit:
Julia Gartland
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 3 3/4 cups
Ingredients
Ingredient Checklist
1 1/4 pounds red or golden beets (about 4 medium)
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon finely grated garlic (from 1 small clove)
Harissa oil, for serving (optional)
Flatbreads, for serving
Variations
For a spicy kick, thin some harissa paste (we like Mina brand) with extra-virgin olive oil, and drizzle the mixture over the top.
Gallery
Beet-and-Tahini Dip
Credit:
Julia Gartland
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 3 3/4 cups
Gallery
Beet-and-Tahini Dip
Credit:
Julia Gartland
Beet-and-Tahini Dip
Credit:
Julia Gartland
Beet-and-Tahini Dip
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 3 3/4 cups
Recipe Summary
prep: 15 mins
total: 2 hrs 15 mins
Yield: Makes 3 3/4 cups
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Yield: Makes 3 3/4 cups
Makes 3 3/4 cups
Ingredients
Ingredients
- 1 1/4 pounds red or golden beets (about 4 medium)
- Extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 1/2 teaspoon finely grated garlic (from 1 small clove)
- Harissa oil, for serving (optional)
- Flatbreads, for serving
Directions
=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.
Variations
For a spicy kick, thin some harissa paste (we like Mina brand) with extra-virgin olive oil, and drizzle the mixture over the top.
Variations
For a spicy kick, thin some harissa paste (we like Mina brand) with extra-virgin olive oil, and drizzle the mixture over the top.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Beet-and-Tahini Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Beet-and-Tahini Dip
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
