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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.