Creamy Tahini Beet Dip

Creamy Tahini Beet Dip

This creamy tahini beet dip is delicious and the perfect way to change up your usual hummus routine. If you love hummus as much as we do, you’ll love this variation.  It’s dairy free, vegan and free of legumes and beans so if you aren’t able to eat chickpeas, then this is the perfect option.  We love the combination of fresh lemon with earthy, sweet beets and the creaminess of tahini.

There are two different options when it comes to preparing the beets for this dip.  If you’re short on time you can steam the beets.  If you have more prep time, you can roast the beets before adding them into the recipe.  The dip will taste delicious either way, but we do recommend roasting the beets for a richer, sweeter flavour.  The version made with roasted beets remind us of this delicious roasted carrot hummus recipe.

When it comes to tahini, we definitely recommend using a traditional Middle Eastern style tahini, such as from Israel or Lebanon.  This tahini is usually smoother, more runny and thinner than most of the North American brands of tahini that tend to be thicker.  We usually prefer the richer and nuttier taste of Israeli and Lebanese tahini.  But, not to worry, if you’re only able to purchase a thicker tahini than you can add some extra water to this recipe to thin out the dip texture and get a creamy consistency.

Creamy Tahini Beet Dip

2/3 cup cooked beet
1/3 cup tahini
2 Tbsp lemon juice
1 clove garlic, minced
sea salt to taste
1/4 cup of water (add gradually if needed)

Optional Toppings:
sprinkle of sumac
sprinkle of nigella seeds
drizzle of extra virgin olive oil

Directions:

    1. For the quick version of this recipe: peel a beet and cut it into cubes.  Steam with around 1/2 cup of water in a small pot for 10-12 minutes, or until the beet is tender.
    2. For the longer version of this recipe: peel a beet and cut it into cubes.  Spread out in a baking dish and rub with some extra virgin olive oil, sea salt and pepper.  Roast at 375 for around 25 minutes, until the beet is tender
    3. Once the beet is cooked, add all of the ingredients to the food processor except for the water.  Pulse the food processor a few times and then add in 1-2 Tbsp of water.  Blend in the food processor until the dip is smooth and creamy, adding more water gradually one spoonful at a time as needed to get things blending.
    4. Taste and adjust seasoning if needed.  You can add more lemon if you like and sea salt to taste.
    5. Add topping such as sumac, nigella seeds and extra virgin olive oil!
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