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Creamy Beet and Tahini Dip

Serves: Makes about 2½ cups

Ingredients:

  • 1 pound red beets (weight without greens, about 3 medium beets)
  • 1 clove garlic, sliced
  • ¼ cup tahini, stirred well to blend
  • 3 to 4 tablespoons fresh lemon juice, or to taste
  • Kosher or sea salt
  • Toasted pita wedges, Belgian endive spears, fennel wedges, or romaine hearts for dipping


Procedures:

Anissa Helou, a Lebanese-born food writer living in London, makes this luscious dip for dinner parties. You can make it a day ahead, although you will probably need to adjust the lemon and salt before serving.
  1. Preheat the oven to 375°F. If the beet greens are attached, remove all but ½ inch of the stem. Reserve the greens and stems for another use. Put the beets in a baking dish, and add water to a depth of ¼-inch. Cover tightly and bake until a knife pierces them easily, 45 to 55 minutes. When cool enough to handle, peel the beets and cut into quarters.


  2. Put the beets and garlic in a food processor and puree until smooth. Transfer to a bowl and stir in the tahini. Add the lemon juice gradually. You may not need it all, or you may want a little more. The tahini requires a lot of lemon for balance. Season with salt.


  3. Serve the dip with pita wedges or vegetables for dipping. It will keep, refrigerated, for up to one week.

by Sur La Table & Andrews McMeel Publishing

 
 
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