Color, taste and texture all good and delicious in our golden beet dip dish! Serving it different ways such as pitta chips, vegetable dip or sandwich spread.
Serves 4
3 medium golden beets
¼ cup tahini paste
Juice of 1 lemon
1 Tbsp. cumin seeds, plus extra for garnish
1 Tbsp. coriander seeds
1 Tbsp. ground turmeric
Salt and pepper
Extra virgin olive oil
4 cloves garlic confit
2 Tbsp. fresh cilantro leaves for garnish
2 Tbsp. sunflower seeds
4 medium whole wheat pita bread
Preheat oven to 375 degrees F. Cut the beets into small pieces and place them on a baking sheet, toss with olive oil, salt and pepper. Cover with foil and roast for about 45 minute or until fork-tender.
Meanwhile, in a dry skillet over medium heat, toast the cumin and coriander seeds, stirring for few minutes or until fragrant and turned few shades darker.
To make the tahini sauce, in a small bowl mix the tahini paste with lemon juice, whisk and add water as needed to make the tahini sauce smooth and creamy.
Transfer all the ingredients to a food processor, pulse until all mixed together.
Transfer the mixture to a serving platter, garnish with cumin seeds, sunflower seeds and chopped cilantro, drizzle with extra virgin olive oil over the top. Serve with pita bread chips or raw vegetables.
To make the pita bread chips, preheat the oven to 400 degrees F. Cut each pita bread into small triangles (8 pieces). Placed them on a baking sheet, brush with olive oil, and bake in the oven for bout 8 to 10 minutes, or until lightly browned and crispy.
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Color, Taste And Texture All Good And Delicious In Our Golde
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