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.