Beet And Tahini Dip Recipes

BEET-AND-TAHINI DIP

Steps:

• =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.

MUTABBAL SHAMANDAR (BEET-TAHINI DIP)

Steps:

• Preheat the oven to 400°F.
• In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
• For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
• Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
• When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.

BEET DIP WITH LABNEH

Steps:

• Put the beets, whole walnuts, lemon juice, pomegranate molasses, chile flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
• Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.