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


  • 1lb. trimmed beets
  • 12 cup Soom Tahini
  • 3 tbsp fresh lemon juice
  • 2 cloves garlic
  • 3 ice cubes.
  • Kosher salt and pepper
  • Extra-virgin olive oil
  • Pine nuts.



  1. Bring a medium saucepan of water to a boil. Add the beets and cook until tender, about 1 hour.
  2. Drain and peel the beets, then transfer to a blender along with Soom Tahini, lemon juice, garlic, and ice.
  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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