Beet and Tahini Dip Recipe

Beet and Tahini Dip

Umami bomb

Slather this on sandwiches or burgers. Mix it into a tomato and cucumber salad. Scoop it up with fresh veggies or crackers. Eat it straight out of the fridge with a spoon, no one will judge.

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Ingredients

2 beets

1/2 tablespoon olive oil

salt

black pepper

2 tablespoons water

1 sprig thyme

1 garlic clove | peeled

3 tablespoons tahini

2 tablespoons white sesame seeds

Juice of 1/2 a lemon

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Instructions

Step 1

Preheat the oven to 400 degrees.

Step 2

Wash the beets well. Cut off a long piece of aluminum foil, place it to the side. In a bowl, coat the beets with the olive oil, and toss with the salt and black pepper. Place the seasoned beets in the center of the aluminum, create a bowl around the beets with the aluminum, add the water and thyme, and then wrap the beets up completely with the aluminum making a sealed packet. Put the packet in the oven and roast for 45 to 60 minutes, until the beets are just tender. Once they are finished roasting, go ahead and pull them out of the oven, and open up the packet. Let the beets cool until they are cool enough to handle. Once cool, peel the beets and set aside to cool completely.

Step 3

Put the roasted beets, garlic, tahini, sesame seeds, 1/2 teaspoon salt, and lemon juice in a food processor and pulse until you achieve a coarse puree. Taste, add more salt if needed, if you feel it needs a bit more brightness, add some more lemon juice. Enjoy.