Best 2 Beet And Tahini Dip Recipes

**Unleash a Culinary Symphony of Flavors: Discover Beet and Tahini Dip and a Trio of Accompanying Delights**

Embark on a culinary adventure with our vibrant beet and tahini dip, a symphony of earthy sweetness and nutty richness that will tantalize your taste buds. This dip is not just a mere appetizer; it's a versatile culinary chameleon, ready to transform your meals into extraordinary experiences. Dive into the world of dip exploration as we unveil three distinct recipes, each showcasing the transformative power of this beet and tahini duo.

- **Beet and Tahini Dip:** The star of the show, this classic dip combines roasted beets, creamy tahini, tangy lemon juice, and a hint of garlic, creating a harmonious balance of flavors. Its vibrant magenta hue adds a touch of elegance to any platter, making it a centerpiece that commands attention.

- **Beet and Tahini Dressing:** Transform your salads into masterpieces with this vibrant dressing. The tangy sweetness of beets blends seamlessly with the nutty creaminess of tahini, creating a luscious dressing that elevates the simplest of salads to gourmet status.

- **Beet and Tahini Soup:** Experience the warmth and comfort of this velvety soup, where roasted beets and tahini come together in a harmonious embrace. Its rich, earthy flavors are complemented by aromatic spices, creating a nourishing and satisfying dish that will chase away any chill.

Let's cook with our 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.

Tips:

Choose the right beets: Look for beets that are small and firm, with smooth skin and no blemishes. Fresh, organic beets are best for this dip.
Roast the beets: Roasting the beets intensifies their flavor and makes them easier to peel. You can roast them whole, wrapped in foil, or cut into wedges and tossed with olive oil.
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 a tahini that is made from 100% sesame seeds and has a smooth, creamy texture.
Adjust the seasonings to taste: This dip is versatile and can be seasoned to your liking. Add more lemon juice, salt, or garlic powder to taste.
Serve the dip with your favorite dippers: This dip is perfect for serving with pita chips, vegetable crudités, or crackers. You can also use it as a spread on sandwiches or wraps.

Conclusion:

Beet and tahini dip is a delicious and healthy appetizer or snack that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and creamy texture, this dip is sure to be a hit at your next party or gathering. Give it a try today and enjoy the deliciousness of roasted beets and tahini!