Beet And Tahini Dip Food

BEET-AND-TAHINI DIP

Beet-and-Tahini Dip image

We replaced chickpeas with beets in this colorful take on hummus -- they deliver a lighter dip with a similarly smooth texture.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 2h15m

Yield Makes 3 3/4 cups

Number Of Ingredients 8

Ingredients

1 1/4 pounds red or golden beets (about 4 medium)
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon finely grated garlic (from 1 small clove)
Harissa oil, for serving (optional)
Flatbreads, for serving

Steps:

=Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.

CREAMY BEET HUMMUS

Creamy Beet Hummus image

This easy beet hummus is bright in flavor and color. Hints of sweetness from the beets, tangy lemon, garlic, and warm spices are blended together for a healthy nutrient-packed dip great for an appetizer or snack to share! The hot pink color makes it a real showstopper. Kick it up a notch by adding a little salty feta. Be sure to read the complete post for more tips and information.

Provided by Suzy Karadsheh

Categories Appetizer

Time 10m

Number Of Ingredients 12

Ingredients

2 cups cooked chickpeas (or from can), remove skins for a more smooth finish
15 oz canned beets, drained (or 8 oz fully cooked and cooled beets)
3 tbsp tahini paste
1 small garlic clove
Juice of 1/2 lemon, more if needed
Kosher salt
1/2 tsp each cumin, coriander, and sumac (optional)
2 ice cubes, more if needed
Extra virgin olive oil (I used Early Harvest Greek extra Virgin Olive Oil
Garnish (optional): feta cheese and parsley
Pita bread wedges or homemade pita chips
Veggies to dip

Steps:

In the large bowl of a food processor fitted with blade, place chickpeas, cooked beets, tahini, garlic, lemon juice. Season with salt and spices.
Run processor for a bit, and while it's running, add 2 ice cubes (this helps whip the beet hummus to a nice creamy consistency.)
Taste and adjust seasonings to your liking. Run processor again if the hummus is too thick yet, adding a little more ice as it runs (you can let it run for 4 minutes or so until you reach your desired creamy texture.)
Transfer beet hummus to a bowl. Drizzle extra virgin olive oil. Sprinkle feta and parsley on top. Serve with pita wedges or homemade pita chips and veggies for dipping.

Nutrition Facts : Calories 176 calories, Sugar 5.8 g, Sodium 281.5 mg, Fat 8.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 6 g, Protein 6.6 g, Cholesterol 0 mg

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