A easy summer dip recipe made from roasted beets, tahini, garlic, and lemon juice. This healthy and fresh summer dip is perfect for adding a splash of color to your platter and offers a unique flavor combination that’s sure to impress. Try it in combination to your next summer dinner recipe.
Ingredients
- 3 medium beets washed and trimmed
- 3 tbsp tahini
- 2 cloves garlic minced
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 400°F (200°C).
- Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until tender.
- Allow the beets to cool, then peel and cut them into chunks.
- In a food processor, combine the roasted beets, tahini, garlic, lemon juice, and olive oil. Blend until smooth.
- Season with salt and pepper to taste.
- Transfer the dip to a serving bowl and garnish with fresh parsley if desired.
Notes
This Beetroot and Tahini Dip is a delightful way to introduce a burst of color and flavor to your appetizers. Serve it with pita bread, fresh vegetables, or as a spread for sandwiches. Enjoy this Middle Eastern-inspired dip at your next gathering!
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