Beet Tahini

A bowl of a thick beet and tahini dip, drizzled with olive oil and sprinkled with freshly ground black pepper.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes about 2 cups

Active Time: 15 minutes

Total Time: 15 minutes

This beet tahini is a great addition to a meze plate or as a dip for toasted pita and vegetables all on its own. Drizzle with a little olive oil and crack some black pepper on top, if you like.


  • 8 ounces cooked beets

  • ½ cup tahini

  • 2 tablespoons freshly squeezed lemon juice

  • 1 tablespoon coarsely chopped garlic

  • 1 teaspoon fine sea salt

  • ½ teaspoon ground cumin

  • ½ teaspoon ground coriander


Combine all of the ingredients in a high-powered blender or food processor, adding a few tablespoons of water to blend to a smooth consistency. The beet tahini will be a bit thick.