- Serves: 6
- Cook Time: 45 minutes unless using cooked beetroot
- Prep Time: 15 minutes
- Effort: easy
- 1 pinches salt
- 2 cloves garlic, crushed
- 3 tbsp lemons
- 6 tbsp tahini
- 5 tbsp olive oil
- 3 large cooked beetroot, peeled and mashed (see Cooks tip)
Tips and Suggestions
Cooked beetroot can be found in some supermarkets and is often sold vacuum packed. Avoid the vinegar preserved varieties as they will affect the flavour of the finished dip.
1. Mix together the salt, garlic, lemon, tahini and olive oil until smooth and creamy. Add a splash of warm water if the mixture is too stiff.
2. Stir in the beetroot and serve.
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