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This oil-free, flavorful beet hummus, Tahini beet dip is high in fiber, antioxidants, vitamins, and minerals. It’s made with steamed beets, chickpeas, garlic, lemon, tahini, sea salt, and aquafaba to create a delicious, creamy, low-fat spread that’s great in sandwiches and wraps, on salads, or as a dip for raw veggies, chips, and crackers.
Beets should definitely be included in your weekly vegetable rotation. They’re cheap, versatile, delicious, and packed with health benefits. They can be a little messy at times during the prepping process, but the end result is well worth the effort. Even more exciting is the color. The beautiful pink color that beets give to this hummus is unbeatable.
Health Benefits of Tahini Beet Dip
This tasty vegetable blend is high in fiber, folate, vitamin C, and antioxidants, which may help lower blood pressure, fight inflammation, and improve athletic performance.
The tahini beet dip mix is also a delicious way to sneak more raw veggies into your diet, and because you can’t really taste the beets, it’s a good way to enjoy the health benefits of this nutritious veggie even if you’re not a big fan of it.
To amp up the nutrition, try it with raw broccoli, bell peppers, carrots, and mushrooms.
Tahini Beet Dip Recipe
This quick beetroot hummus recipe will undoubtedly become a go-to appetizer after you prepare it once. It has a refreshing hummus and beet flavor and is great as a dip or healthy spread for an appetizer or on sandwiches.
For this recipe, you must use cooked beets. Instead of cooking them yourself, you can buy vacuum-packed cooked beets to expedite the process. It can be found in the refrigerated section of supermarkets.
How To Make Tahini Beet Dip
You can either bake or boil your own beetroots. To bake the beets, remove any tops and thoroughly wash or scrub the root. It is not necessary to peel beetroot before baking.
Wrap beets in aluminum foil, place on a baking sheet, and bake at 375°F/190°C until cooked through and tender. Depending on their size, this could take up to 60 minutes. Allow to cool slightly before peeling and slicing into thick slices.
Tahini has recently gained popularity and can now be found in large supermarkets. Some chefs advise that if you can’t find it, just leave it out. However, it adds a wonderful flavor to the hummus, but more importantly, it makes the texture silky and smooth, which is why it is commonly used in beet dip. If your hummus is too dry without tahini, thin it out with water.
Tahini Beet Dip
Ingredients
- 1 lb. beets trimmed
- 1 ⁄2 cup tahini
- 3 tbsp. fresh lemon juice
- 2 garlic cloves
- 3 ice cubes
- Kosher salt and freshly ground black pepper
- tbsp. Extra-virgin olive oil for garnish
- 1 tbsp. toasted pine nuts for garnish
- Egyptian flatbread or pita for serving
Instructions
- Bring a medium pot of water to a boil. Add the beets and cook until very tender, about 1 hour.
- Drain and peel the beets, discarding the cooking liquid, then transfer to a blender along with the tahini, lemon juice, garlic, and ice cubes. Season with salt and pepper and puree until very smooth. Spoon into a shallow serving bowl, drizzle with olive oil, garnish with pine nuts, and serve with Egyptian flatbread or pita, for scooping.
