Fresh earthy flavor combined with tangy lemon and creamy tahini makes this a flavorful and colorful dip!
Beet Dip
Ingredients
2 cans (14 ounces each) beets, drained and rinsed or 12 (2" round) cooked from fresh
¼ cup lemon juice
2 cloves garlic, minced or ½ teaspoon garlic powder
2 teaspoons cumin
¼ teaspoon each salt and black pepper
2 Tablespoons sesame tahini (optional)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- In a blender or food processor, combine beets, lemon juice, garlic, cumin, salt, pepper and tahini, if desired. Blend until smooth. For a thinner consistency, add 1 to 2 tablespoons water or beet juice.
- Cover and refrigerate until ready to serve.
- Refrigerate leftovers within 2 hours.
Notes
- Serve with carrot, celery or jicama sticks.
- Make a chunky version if you don’t have a blender or food processor; mash beets with a potato masher or fork to desired consistency. Add remaining ingredients and water or beet juice if needed.
You might also like...
Stovetop Bulgur
Stovetop Bulgur
Nutrient-rich whole grain with a light and nutty flavor that cooks quickly.
Cook:
15 minutes
Makes:
3 cups
Cranberry Applesauce
Cranberry Applesauce
A new way to enjoy applesauce that is bright, flavorful and kid-approved.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Tropical Carrot Salad
Tropical Carrot Salad
Sweet and savory salad with crunchy carrots, sweet raisins and a creamy dressing.
Prepare:
10 minutes
Makes:
4 cups
Prepare:
15 minutes
Cook:
15 minutes
Makes:
12 wedges
Prepare:
20 minutes
Cook:
20 minutes
Makes:
8 tacos
Banana Boats
Banana Boats
Try this tasty and healthy campfire treat. A fun recipe for kids to help make!
Prepare:
5 minutes
Cook:
5 minutes
Makes:
1 banana
Comments
I never have tahini in my pantry, so I opted for the 1 cup cooked garbanzo beans suggestion. My family preferred a little more cumin and a little more garlic powder when the beans were added. There is more volume and the garbanzos are fairly bland. I found mashing the garbanzo beans with a fork before adding to the blender made it easier to get a smooth consistancy. I'm eager to serve to others and get their opinions.
I used canned beets, and did add the cumin and tahini. I agree with Erin that the texture could be improved. To improve the recipe, I added 1 cup of garbanzo beans and turned this beet dip into beet hummus. It went over very well with families! What a beautiful color!
The cumin in this recipe is overpowering. I just don't think beets and cumin are a good combo, but perhaps leaving it out and just using the garlic would be a better suggestion, or even adding parsley. Also, canned beets seem to make it quite liquidy, but fresh beets are better. More tahini would make it a better texture by adding a little more creaminess to it. I wouldn't make this again based on the cumin in it, but if left out and more tahini added, it would be better.