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1 pound 5 ounces/600 g beetroots
1/3 cup tahini
1-2 garlic clove, crushed into a paste
juice of 1 1/2 lemons, or to taste
extra virgin olive oil
1 tablespoon finely chopped flat-leaf parsley
Preheat the oven to 450º F/220º C.
Gently wash the beetroots and cut the excess stalks but without cutting into the beetroot. You do not want it to bleed during baking. Wrap each beetroot with aluminium foil and place on a baking sheet. Bake the beetroot for 1 1/2 hours, or until completely tender.
Remove the beetroot from the oven onto a large chopping board. Unwrap them one by one, trimming and peeling them as you go along. Place in the bowl of a food processor. Add the tahini, garlic clove/s and lemon juice and process until you have a smooth puree. Transfer to a mixing bowl. Add salt to taste and more lemon juice or tahini if you feel the dip needs it.
Spread on a serving platter, making grooves here and there. Drizzle a little olive oil in the grooves and sprinkle with the chopped parsley. Serve with good bread.
© Anissa Helou