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Beet Tahini

Updated: Apr 11, 2023

An eye catching smoky sweet dip for your next crudites platter.


Beet tahini on a cracker with nettle pesto
Beet tahini on a cracker with nettle pesto

Lately I can not get enough of this beet tahini, and for good reasons! I mean, just look at the color!!! How could you not want to dive into that fuschia goodness? Color aside, this spread pulls its own weight when it comes to flavor, and may even be considered to star of the show.


You can expect each bite to provide you with an explosion of smoky, sweet notes with a slight tang. Beets are often criticized for their earthy flavor, but if it weren't for the color giving them away, you might not have noticed they were there. This beet tahini, closely resembles the flavor and consistency of hummus, without the use of chickpeas.



Beet Tahini Recipe

Yield: approx. 1 1/2 cups


Ingredients:

1 small red beet

1/4 cup tahini

1/4 - 1/2 cup cold water

2-4 garlic cloves

1 lemon, juiced

2 tsp pure maple syrup

1/2 tsp smoked paprika

1/2 tsp cumin, ground

1/2 tsp coriander, ground

1 tsp salt (to taste)

1 tsp apple cider vinegar


Instructions:


  1. Preheat the oven to 400 degrees. Place whole beet in an oven safe baking dish, fill fish with water until it covers ¼ of the beet. Add herb sprigs such as thyme or rosemary, season with salt and cover the baking dish with foil. Bake in the preheated oven for 30 to 45 minutes or until a paring knife easily glides through the beet.

  2. Remove the beet from the oven, and allow to cool to room temperature. When the beet is cool enough to handle, remove skin by placing the beet in the center of a paper towel, then use a wiping motion with the paper towel to easily peel off the skins. The skins should easily slide off the beet, if the skins are difficult to remove, the beet was not cooked long enough and should be returned to the oven.

  3. In a blender, add whole garlic cloves and lemon juice, then let sit for 10 minutes. Add the tahini and cold water to the blender and blend on high for 1-3 minutes or until the mixture is thin and aerated.

  4. Add roasted red beet to the blender, with spices, maple, and salt. Blend until smooth and silky. Add apple cider vinegar, and blend for a few seconds to incorporate. Taste and adjust salt, and spices if necessary to desired preference.

  5. Note: if mixture is too thin add a spoonful of tahini and blend until smooth. If the mixture is too thick, add a tablespoon of cold water and blend to incorporate.


 

Ways to Use Beet Tahini

Beet tahini can be used in multiple applications, below are just a few of our favorites.


Beet tahini flatbread with herbs and roasted butternut squash

Flatbread is really the PERFECT vessel for beet tahini. When spread thick like pizza sauce, the vibrant color of the tahini is so appealing to the eye and the taste buds.


This show stopping flatbread deserves a spot at your next happy hour.

Beet tahini flatbread with herbs and roasted butternut squash
Beet tahini flatbread with herbs and roasted butternut squash

Winter squash soup with beet tahini drizzle

Taking smoky sweet to a whole other level. This vibrant soup combination will make the perfect starter course for your next fall dinner party.

Winter squash soup with beet tahini drizzle
Winter squash soup with beet tahini drizzle

Nettle pesto toast with beet tahini, mushrooms, herbs and squash

Loaded toast in the fall is the perfect breakfast, lunch, or dinner. Snag the recipe for nettle pesto because there two dips are a match made in heaven!

Nettle pesto toast with beet tahini, mushrooms, herbs and squash
Nettle pesto toast with beet tahini, mushrooms, herbs and squash

Crudites with Beet Tahini & Tuna

A perfect summer time snack and my favorite thing to bring on a camping trip.

Crudites with Beet Tahini & Tuna
Crudites with Beet Tahini & Tuna


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