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...
Rice Bowl Breakfast with Fruit and Nuts
Rice Bowl Breakfast with Fruit and Nuts
A great breakfast idea with filling grains, crunchy nuts and your favorite fruit.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
2 cups
Mashed Turnips and Potatoes
Mashed Turnips and Potatoes
A creamy blend of root vegetables mashed and flavored with sour cream and garlic.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
3 cups
Chicken Pepper Bake
Chicken Pepper Bake
An easy-to-make chicken recipe with potatoes, peppers and Cajun spices!
Prepare:
15 minutes
Cook:
45 minutes
Makes:
5 Cups
Prepare:
30 minutes
Cook:
10 minutes
Makes:
36 wontons
Peanut Butter Yogurt Dip
Peanut Butter Yogurt Dip
This peanut butter dip comes together in 5 minutes and is perfect with apples and celery.
Prepare:
5 minutes
Makes:
12 Tablespoons (¾ cup)
Prepare:
5 minutes
Makes:
24 popsicles
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.