I modified this from the blog Simply Recipes. Even if I were a beet hater, I would make this dip just to look at it. My husband says it is a deep maroon color, I say it’s a dead ringer for Pantone 249.
1 pound beets (about 6 medium sized beets), trimmed, scrubbed clean, cooked (roasted, steamed or boiled), peeled, and cubed
1/3 cup tahini sesame seed paste
1/3 cup fresh lemon juice
1-2 clove garlic, chopped
Zest from one lemon
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
- Place all ingredients in a food processor (or blender) and pulse until smooth.
- Chill for an hour to let flavors meld.
- Serve with pita chips, vegetables or use as a sandwich spread. Store for up to a week in a refrigerator.
This post is a part of The Nourishing Gourmet’s Pennywise Platter.