TOTAL TIME: 10 MINUTES
MAKES 1½ CUPS (2 TABLESPOONS PER SERVING)
I love the flavor of beets, but I won’t lie; sometimes it’s all about the color for me. When you grate them up and mix them with garlicky tahini, you get a vivid dip that makes a healthier party dip or afternoon snack seem all the more fun. This recipe calls for roasted beets; see my method for steam-roasting beets (and roast a couple of extras while you’re at it, as a backup side dish or a garnish for a lunchtime salad).
A serving of this dip is perfect with 1 cup raw vegetables or 3 or 4 thin all-rye crackers.
• 1 tablespoon tahini
• 1 tablespoon very hot water
• 1 garlic clove, grated
• 2 tablespoons lemon juice, plus more to taste
• 1 tablespoon extra-virgin olive oil
• ⅛ teaspoon smoked paprika
• 2 large roasted beets, peeled and grated
• Fine sea salt and freshly ground black pepper to taste
In a large bowl, mix together the tahini and hot water until the paste is pale and pliable. Whisk in the garlic, lemon juice, oil, and paprika to form a smooth mixture. Fold in the grated beets and season to taste with the salt and pepper and more lemon juice, if desired. Store chilled in an airtight container for up to a week.