Beet Tahini Recipe

Prepare beets

If you don't have pre-roasted beets, roast 3–4 medium beets: preheat oven to 400°F (200°C). Wrap whole peeled (or unpeeled) beets in foil and roast 45–60 minutes until fork-tender. When cool, peel (if needed) and chop into rough chunks. Measure 2 cups of chopped beets.

Blend tahini and beets

In a food processor or high-speed blender, add 2 cups roasted beets, 1 cup well-stirred tahini, 1/2 cup yogurt (if using), 2 tablespoons lemon juice, 1 minced garlic clove, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Emulsify and adjust

Blend until mostly smooth. With the motor running, add up to 3 tablespoons warm water, 1 tablespoon at a time, to reach a spreadable, slightly creamy consistency. Taste and adjust salt, lemon, or garlic. Transfer to a shallow serving bowl and smooth the top with the back of a spoon.

Toast seeds and spices

Place a dry skillet over medium heat. Add 2 tablespoons sesame seeds, 1 tablespoon coriander seeds, and 1 teaspoon cumin seeds. Toast, stirring constantly, 1–2 minutes until fragrant and sesame begins to color lightly—watch closely to avoid burning. Transfer toasted seeds to a plate to cool.

Toast almonds

In the same skillet, add the 3 oz raw almonds and toast, stirring or shaking the pan, 3–5 minutes until golden and aromatic. If using, add 1 teaspoon olive oil to help even browning. Remove from heat and let cool briefly.

Grind dukkah

In a mortar and pestle or small food processor pulse, combine the toasted almonds, toasted seeds, 1 teaspoon dried thyme or za'atar, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Pulse to a coarse crumb—some nuts should remain chunky for texture. Taste and adjust seasoning.

Spoon or spread the beet tahini into a shallow serving dish and create a small well in the center.

Drizzle 1 tablespoon extra virgin olive oil over the top of the tahini, then sprinkle the almond dukkah generously over the center and edges so you get crunchy bits with each bite.

Scatter 2 tablespoons chopped parsley or cilantro over the top. Serve with lemon wedges and pita, flatbread, or crudités for dipping.

Leftovers: cover and refrigerate up to 3–4 days. Stir before serving; add a little water or olive oil if it thickens.