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This is such a beautiful dish to serve at a party. Just make sure it isn't a "white party". The last thing you want is a room full of people with red stains on their clothing. For even my most fervently hated beet people, somehow this sneaks past their barriers and into their mouths. I have one favorite black bowl I always serve this in. Not a requirement, of course, but ohhhhh so pretty.


4 beets scrubbed
2 Tbsp Tahini
5 Tbsps lemon juice
1 Tbsp cumin powder
1 Tbsp lemon zest (approx 2 lemons)
Salt and pepper to taste 


Preheat the oven to 400°F.
Wrap each beet in foil and bake for 50-60 min.
Once cooled, peel off the skins.

In a food processor blend all of the ingredients until smooth. Taste and adjust seasoning as needed.  

*Serving Suggestions: Use it as a dip for celery, carrots, jicama, rice crackers and pita chips. 

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