Beet Dip Recipe

Ingredients

• (4 or 5 beets, حسب الرغبة) boiled beetroot
• 1 tablespoon tahini
• Lemon juice (amount to taste)
• 3 cloves garlic, crushed
• 1 tablespoon olive oil
• A pinch of salt
• 1/2 cup labneh or yogurt

Method

1. Boil the beetroot in a saucepan with enough water to cover them.
2. When the beets are cooked, lift them out of the water and set aside to cool.
3. Place the beets in a blender and puree until smooth.
4. Add yogurt, tahini, and crushed garlic to the pureed beets and blend again until well combined.
5. Transfer the beet dip to a serving dish and garnish as desired with olive oil, mint, and pomegranate seeds.
6. The beet dip recipe is brought to you today from the 'What Are We Cooking Today' kitchen.
7. To prepare cauliflower cooked like rice, click this link: Cooked cauliflower rice.
8. To make vegan lentil kibbeh, click this link: Vegan lentil kibbeh recipe.
9. Also from the tasty vegetarian kibbeh recipes, here is easy potato kibbeh.
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