WFH Recipe: Beet Dip with Crackers and Crudités
- Written By:Lily Kunin
- Photography:Sarah Elliot
Beets are incredibly detoxifying and, when paired with creamy tahini, make a beautiful and delicious dip. This healthy dip is a favorite for parties and can also double as a topping for roasted vegetables.
2 small beets
One 16-ounce/250-g can cannellini beans (rinsed and drained)
1⁄4 cup/55 g tahini
3 to 4 Tbsp freshly squeezed lemon juice
2 Tbsp olive oil
Seasonal vegetables (such as red peppers, carrots, cucumbers, and radishes), sliced, for serving
- Seed crackers, for serving
Preheat the oven to 375°F/190°C. Trim and wash the beets and wrap each one tightly in foil. Bake on a baking sheet for 45 minutes to 1 hour, or until a knife pierces through them easily. Remove and let cool before peeling, then roughly chop.
Place the beets, beans, tahini, 2 Tbsp of the lemon juice, and a few pinches of salt into a blender or food processor. Blend until completely smooth. Drizzle in the olive oil.
- Season with sea salt. Taste and add more lemon juice if desired. Serve with sliced seasonal vegetables and seed crackers. Serves 4-6.