Beet Tahini Dip
A cold beet appetizer blended with tahini, lemon, and garlic; yogurt may be added to make it creamier.
A smooth beet appetizer blended with tahini, lemon, and garlic, with yogurt sometimes added for extra creaminess.
Like a beet-based dip.
Beetroot gives this dip its sweet earthiness and deep color. It can lean creamy and tangy, and may be served as a cold starter.
Ingredients
- half a kilo boiled beetroot
- half a cup tahini
- half a cup chopped tomato
- quarter of a cup lemon juice
- 1 tablespoon yogurt
- 1 tablespoon crushed garlic
- 1 teaspoon salt
- 4 tablespoons finely chopped parsley
- to taste olive oil
Instructions
- Boil the raw beetroot in a pot, covered with water, over the heat for about half an hour to a little over half an hour, until tender.
- Check that the beetroot is cooked in the pot over the heat by piercing it with a knife; if the knife goes in easily, the beetroot is done.
- Peel the boiled beetroot once cooked, then cut it into small cubes on a cutting board.
- Place the lemon juice, yogurt, tahini, and salt in a mixing bowl.
- Add the chopped beetroot to the mixing bowl over the tahini and lemon mixture.
- Stir the ingredients in the mixing bowl until the tahini is combined with the lemon and beetroot.
- Add the garlic to the mixing bowl after the tahini, lemon, and beetroot have combined.
- Add the tomato to the mixing bowl after the garlic, then stir the mixture.
- Add a little parsley to the mixing bowl, then give it a light stir.
- Pour the dip into a serving dish.
- Garnish the top of the dish in the serving dish with tomato and parsley.
- Add olive oil over the top of the dish in the serving dish, to taste.
- Serve the dish cold in the serving dish.