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.