Creamy Beet Tahini Dip
3-4 medium cooked beets or 1 15-ounce can of beets
1 tablespoon tahini
1 tablespoon olive oil
1 lemon, juiced
1 clove of garlic
Cut your beets into rough chunks and add to your food processor or blender.
Add in the tahini, olive oil, lemon juice and garlic.
Start by seasoning with a ½ a teaspoon of salt and a dash of pepper (you can adjust this later).
Blend or pulse for 30 seconds - use a spoon to scrape down the sides if necessary.
Very carefully get a taste with a spoon and adjust salt and pepper seasonings if necessary.
Continue to blend until reaching your desired consistency - I like mine not completely smooth but free of big chunks.
Serve immediately with your favorite dip-vessel like pita chips, chips, crackers or veggie sticks!