Martha Stewart Beet-and-Tahini Dip

Martha Stewart beet-and-tahini dip takes 2 hours 15 minutes and just roasted beets, tahini and lemon juice to make a silky, bright magenta dip. Try this simple party appetizer for spring brunches or casual get-togethers, since it's make-ahead friendly and lighter than classic hummus.

Roast the beets wrapped tightly in a foil packet for a full hour, because that steam is what makes them soft enough to blend silky. Skip it or pull them early and the dip turns gritty instead of creamy.

Martha swaps the usual chickpeas for roasted beets, which keeps the smooth hummus feel but makes the dip lighter and far more colorful. She also lets the finished dip rest covered for 30 minutes so the garlic and lemon settle into the tahini.

Martha Stewart Beet-and-Tahini Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

110

kcal

Roasted beets blend with tahini, lemon and garlic into a smooth, earthy dip with a nutty finish. A slow drizzle of olive oil while the processor runs keeps the texture velvety.

Ingredients

• 1 1/4 pounds red or golden beets (about 4 medium)
  

• Extra-virgin olive oil
  

• Kosher salt and freshly ground pepper
  

• 1/2 cup tahini
  

• 1/4 cup fresh lemon juice
  

• 1/2 teaspoon finely grated garlic (from 1 small clove)
  

• Harissa oil, for serving (optional)
  

• Flatbreads, for serving
  

Directions

• Roast the beets: Preheat the oven to 400°F, then peel the beets and chop them into 1-inch pieces. Set them on parchment-lined foil, drizzle with olive oil, season with salt and crimp the foil into a sealed packet.
• Cool the beets: Roast the packet for about 1 hour, until the beets are tender when pierced. Then unwrap it and let them cool completely before blending.
• Make the paste: Put the cooled beets in a food processor with 1/2 cup tahini, 1/4 cup lemon juice and 1/2 teaspoon grated garlic. Process for about 1 minute until it forms a coarse paste.
• Blend until smooth: With the machine running, slowly add 1/4 cup olive oil, then process for another 2 minutes. Once it looks smooth, season generously with salt and pepper.
• Let it rest: Transfer the dip to a bowl and cover it, then let it sit for at least 30 minutes. This gives the flavors time to come together, and you can keep it in the fridge for up to 3 days.
• Serve: Bring the dip to room temperature before serving. Then top it with a drizzle of harissa oil and some pepper, and set out flatbreads on the side.

Tools for this recipe

• Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Reynolds unbleached parchment paper, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use golden beets instead of red ones?

Yes, the recipe works with either red or golden beets. Golden beets give you a sunny yellow dip and a slightly milder flavor, and they won't stain your hands and cutting board.

How long does beet-and-tahini dip keep?

Store it in the refrigerator for up to 3 days. Let it come to room temperature before serving so the flavor and texture are at their best.

Can I make this dip ahead for a party?

Yes, and it actually benefits from the wait since it needs to rest at least 30 minutes anyway. Make it a day or two early, keep it covered in the fridge, then bring it to room temperature and add the harissa oil just before serving.

What can I use if I don't have a food processor?

A high-powered blender works well, though you may need to stop and scrape down the sides. Add the olive oil slowly, a little at a time, so the dip blends smooth instead of oily.

How do I add some heat to the dip?

Thin a spoonful of harissa paste with extra-virgin olive oil and drizzle it over the top, which is the variation Martha suggests. Start with a small amount, since harissa brands vary a lot in spiciness.