Lemlem x Clean Food Dirty City: Beet Dip Inspired by the Selina Poncho In Blush
- 2 small beets (or 1 large)
- 1 1/2 cups cannellini beans (or 1 16 ounce can, rinsed and drained)
- 1/4 cup tahini - stirred well to blend
- 3 to 4 tablespoons
- fresh lemon juice
- 2 tablespoons olive oil
- Sea salt
- Serve with seasonal vegetables (carrots, cucumbers, french radishes, blanched french bean and wax beans), toasted lavash and castelvetrano olives.
Preheat oven to 375°F. Trim and wash beets and wrap tightly in foil. Bake on a baking sheet for 45 minutes to an hour, or until a knife pierces through them easily. Once done, remove and cool before peeling, then cut into a few large pieces.
Place the beets, beans, tahini, lemon juice, and a few pinches of salt into a blender or food processor. Blend until completely smooth. Drizzle in olive oil. Taste and adjust seasoning accordingly, adding more lemon juice, tahini, or salt as needed.
Serve with seasonal vegetables, toasted lavash, and olives.