Beetroot tahina dip

Beetroot tahina dip

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

This deep red coloured dip (as well as the carrot version) is one of our best sellers at Cairo Kitchen. The creaminess of the sesame paste combined with the sweetness of the beetroots makes it a perfect addition to a mezza table or a unique filling for a sandwich.

Ingredients

Quantity Ingredient
500g beetroots
150g tahina paste
4 garlic cloves, crushed
1 lemon, juiced
2-3 ice cubes
salt

To serve

Quantity Ingredient
olive oil
small handful walnuts, crushed
sprinkle pomegranate seeds

Method

  1. Wash the beetroots and trim off the stalks and roots.
  2. In a large pan of boiling water, simmer the beetroots for about an hour or until tender, then peel when cool enough to handle.
  3. Purée the beetroots in a food processor or blender until very soft. Add the tahina paste, then add the garlic and lemon. While blending, add the ice cubes to prevent the dip becoming too oily. Season to taste with salt.
  4. The dip is now ready to serve with a drizzle of olive oil and a scattering of walnuts and pomegranate seeds.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again