This creamy beet dip comes together quickly in the food processor. Earthy, nutty, and a little tangy. Perfect for easy entertaining.
A Closer Look at the Ingredients
- Beets: I like to use vacuum-packed, pre-cooked beets for convenience. Canned beets also work well. If you prefer using fresh beets, you can absolutely cook them yourself (roasted, steamed, or boiled) and let them cool before blending.
- Feta: I recommend using a block of feta rather than pre-crumbled. Feta brings tang, a little saltiness, and structure to this beet dip.
- Tahini: I like the Durra brand, but any 100% sesame purée will work. Tahini adds nuttiness and depth. It also helps bind all the ingredients into a smooth, cohesive dip.
- Yogurt: A small amount of yogurt lightens the dip and creates a smoother, creamier texture. It also helps round out the flavors. Use plain, low-fat or full-fat yogurt for the best results. Greek or regular both work well.
- Olive oil: Adds richness, silkiness, and carries the flavors of the other ingredients. A good-quality olive oil can contribute subtle peppery notes that enhance the aroma of the beet dip.
- Lemon juice: Freshly squeezed lemon juice makes all the flavors pop. A touch of acidity makes a big difference in cooking, and also allows you to be more restrained with added salt.
- Smoked paprika: Adds warmth and depth. Its smoky notes beautifully complement the earthy sweetness of the beets and give the dip a subtle “slow-cooked” flavor.
- Sumac: A final sprinkle of sumac (a spice commonly used in Middle Eastern cooking) adds brightness, gentle tang, and extra color.
- White sesame seeds: Sprinkled on top for subtle crunch and nuttiness, they also enhance the dip’s visual appeal.
How to Serve this Beet Dip
This beet dip is an excellent appetizer or party snack. I like to serve it with crackers, bread, or raw vegetables like carrots, celery, and cauliflower.
If you’re looking for other dips to complete your spread, check out my Green Olive Tapenade with Apricots and Pistachios and my French-Style Salmon Dip. Just like my beet dip, they are hassle-free recipes that come together quickly in the food processor.
Beet Dip with Feta and Tahini
This creamy beet dip comes together quickly in the food processor. Earthy, nutty, and a little tangy. Perfect for easy entertaining.
Equipment
- food processor
Ingredients
- 2 medium-sized precooked beets (quartered)
- 3½ oz feta (100 g, cut into large chunks)
- 2 Tbl tahini (30 g)
- 1 Tbl lemon juice (15 ml)
- 1 Tbl full fat yogurt (15 g)
- ¼ cup olive oil (60 ml)
- ½ tsp smoked paprika
- 1 tsp toasted white sesame seeds
- 1 tsp sumac
Instructions
- Add beets, feta, tahini, lemon juice, yogurt, olive oil, and smoked paprika to a food processor and blend until smooth. Taste, and add salt and pepper as needed.
- Top with sesame seeds and sumac.
Did you make this beet dip with feta and tahini?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.