hot pink veggie and fruit dip

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i’ve wanted something to dip my veggies in for quite a while. i happened to have tahini in my fridge from a previous dip recipe i’d tried and not fully enjoyed. but tahini doesn’t do me any good just sitting on the shelf of my refrigerator staring at me. 

that’s when i saw a recipe for someone using beets for a dip.

after a bit of modifying, i came up with a recipe that i think is as delicious as it is pretty. be amazed as you use a vegetable to dye your food. it is a beautiful thing. filled with antioxidants.

[note: i purchased pre-steamed beets from Trader Joe’s. you will want beets that aren’t pickled. either buy fresh, roast and peel skins yourself. or purchase pre-steamed beets that are refrigerated.]

beet tahini

hot pink veggie and fruit dip
Recipe type: condiment
Prep time: 
Cook time: 
Total time: 
Serves: 20
note: this recipe is based on beets purchased pre-steamed, skin off, refrigerated. you have the option of baking your own beets if you prefer.
  • 3 medium sized steamed beets
  • 3-4 Tbsp organic lemon juice
  • ½ cup tahini
  • sea salt to taste
  1. in a blender or food processor, puree all ingredients and add salt to taste.
  2. add additional beet if you prefer
  3. keep refrigerated in glass jar
  4. good for vegetable and fruit dipping


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