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Prep Time
10 mins
Total Time
15 mins
Serves
8

Ingredients

4
medium-sized roasted beets, chopped (about 1 lb/500 g)
1/4 cup
tahini paste
60 mL
3 tbsp
lemon juice
45 mL
3 tbsp
olive oil, divided
45 mL
2
cloves garlic, minced
1 tsp
ground cumin, plus more for garnish
5 mL
1/2 tsp
each ground coriander, salt and pepper
2 mL

Directions

Step 1
Place roasted beets, tahini paste, lemon juice, 2 tbsp (30 mL) olive oil, garlic, cumin, coriander, salt and pepper in food processor; blitz to desired texture. Add additional tahini, lemon juice or water for a smoother dip, if desired. Transfer to serving bowl. Drizzle with remaining oil and sprinkle with a pinch of cumin. Store refrigerated in airtight container for up to 2 days.

Tip

Serve with Sobeys appetizers such as Sensations by Compliments Greece at Home
Vegetable Phyllo Bites.
To roast beets, toss in olive oil and season with salt and pepper. Wrap in double-layer of foil to create a tightly sealed packet. Bake 45 to 50 min. in preheated 425°F (220°C) oven. When beets are cool enough to handle, gently rub skins off using a paper towel.
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Nutrition Facts

Nutrition Description:
Per serving (2 tbsp/30 mL):
Calories:
80
Fat:
7
Saturated Fat:
1
Carbs:
3
Fibre:
1
Sugar:
1
Protein:
1
Sodium:
105 mg