Brighten up your winter snacks with this colorful Beet Tahini Dip! This recipe was adapted from Saveur.

  1. Bring a medium saucepan of water to a boil. Add 1lb. trimmed beets and cook until tender, about 1 hour.
  2. Drain and peel the beets, then transfer to a blender along with 12 cup Soom Tahini3 tbsp fresh lemon juice, 2 cloves garlic, and 3 ice cubes.
  3. Season with kosher salt and pepper and purée until smooth.
  4. Plate and garnish with extra-virgin olive oil and pine nuts.

 

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