NotesRecipe 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.
3 Comments for "Beet Dip"
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Submitted by LavenderLady on Sun, 01/17/2016 - 14:04I 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.
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Submitted by ashleymolasses on Mon, 11/09/2015 - 10:42I 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!
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Submitted by Erin Maidlow on Wed, 11/04/2015 - 12:28The 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.