Best 3 Beet And Tahini Dip Recipes

With its vibrant color and earthy flavor, beet and tahini dip is a delightful and versatile culinary creation that has captured the hearts of food enthusiasts worldwide. Whether you're looking to impress your guests at a party, elevate your next brunch gathering, or simply treat yourself to a nutritious and flavorful snack, this dip is guaranteed to tantalize your taste buds and leave you craving more. As we embark on a culinary journey, let's explore the various ways to craft the perfect beet and tahini dip, ensuring that each bite offers a harmonious balance of flavors and textures.

Here are our top 3 tried and tested recipes!

BEET-AND-TAHINI DIP

Beet-and-Tahini Dip image

We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 2h15m

Yield Makes 3 3/4 cups

Number Of Ingredients 8

Ingredients

1 1/4 pounds red or golden beets (about 4 medium)
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon finely grated garlic (from 1 small clove)
Harissa oil, for serving (optional)
Flatbreads, for serving

Steps:

=Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.

MUTABBAL SHAMANDAR (BEET-TAHINI DIP)

Mutabbal Shamandar (Beet-Tahini Dip) image

This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.

Provided by Reem Assil

Yield Makes 3 cups

Number Of Ingredients 9

Ingredients

4 red beets (about 2 pounds)
2 tsp. extra-virgin olive oil, plus more for drizzling
3 tsp. kosher salt, plus more as needed
2 garlic cloves, minced
1 serrano chile, stems, seeds, and veins removed, halved lengthwise
¼ cup lemon juice (from about 2 lemons), plus more as needed
½ tsp. cumin seeds, toasted, or ¼ tsp. ground cumin
½ cup tahini, plus more as needed
1 Tbsp. coarsely chopped herbs, such as cilantro, dill, or fennel fronds for garnish

Steps:

Preheat the oven to 400°F.
In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.

BEAN TAHINI DIP

Bean Tahini Dip image

Provided by Marian Burros

Categories side dish

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 large clove garlic
1 small onion, quartered
2 cups cooked beans with 2 cooked carrots (see recipe)
2 tablespoons tahini
3 tablespoons lemon juice
1/8 teaspoon red-pepper flakes
Salt to taste
Toasted pita triangles

Steps:

Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
Serve with toasted triangles of pita.

Tips:

Choose fresh, firm beets: Look for beets that are smooth, round, and have no blemishes. Avoid beets that are soft or have cracks or bruises.
Roast the beets before using them: Roasting brings out the natural sweetness of the beets and makes them easier to blend. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Toss the beets with olive oil and salt, then wrap them in foil. Roast the beets for 45-60 minutes, or until they are tender when pierced with a fork.
Use a high-quality tahini: Tahini is a key ingredient in this dip, so it's important to use a good quality one. Look for tahini that is made from 100% sesame seeds and has a smooth, creamy texture.
Add some lemon juice or vinegar: Lemon juice or vinegar adds a bit of brightness and acidity to the dip. Start with a small amount and add more to taste.
Season the dip to taste: Be sure to taste the dip and adjust the seasonings as needed. You may want to add more salt, pepper, or cumin.
Serve the dip with your favorite dippers: This dip is great served with pita chips, crackers, vegetables, or even grilled chicken or fish.

Conclusion:

Beet and tahini dip is a delicious, healthy, and versatile dip that can be enjoyed as an appetizer, snack, or even as a main course. It's easy to make and can be tailored to your own taste preferences. So next time you need a quick and easy dip, give this beet and tahini dip a try. You won't be disappointed!