Brighten up your winter snacks with this colorful Beet Tahini Dip! This recipe was adapted from Saveur.
- Bring a medium saucepan of water to a boil. Add 1lb. trimmed beets and cook until tender, about 1 hour.
- Drain and peel the beets, then transfer to a blender along with 1⁄2 cup Soom Tahini, 3 tbsp fresh lemon juice, 2 cloves garlic, and 3 ice cubes.
- Season with kosher salt and pepper and purée until smooth.
- Plate and garnish with extra-virgin olive oil and pine nuts.