Courtesy of Adeena Sussman’s Sabada Cookbook
basic tahini sauce (store bought)
¾ cup chopped cooked beets
½ cup radishes, thinly sliced
1 tablespoon extra virgin olive oil
fresh lime juice
nigella seeds for garnish
In the bowl of a food processor, add beets for the tahini sauce and process until smooth. Add more beets to achieve desired color. Chill until ready to serve.
For topping, toss radishes with olive oil and freshly squeezed lime juice. Season with salt and pepper. Spread one cup of tahini on a plate and top with radishes and nigella seeds.