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