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Beet Tahini Dip with Radishes

  • Author: Liz Sloan
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6 servings 1x

Description

Courtesy of Adeena Sussman’s Sabada Cookbook


Scale

Ingredients

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


Instructions

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.


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