Shawandar B’ Tahina, Beet Dip **RECIPE**

Our Syrian diet always included root vegetables, and this one is so colorful and healthy. The addition of tahini gives it a smooth finish. The lemon, garlic, Aleppo pepper, and mint were typically Sitto’s touch.

BEET DIP
SHAWANDAR B’ TAHINA

6 BABY BEETS, COOKED (8 oz. approx.)

3 TABLESPOONS TAHINI 

1/2 LEMON, SQUEEZED

2 CLOVES GARLIC, CRUSHED

1/2 TEASPOON SALT

1/4 TEASPOON ALEPPO PEPPER (OR TO TASTE)

DASH BLACK PEPPER (OR TO TASTE)

1 TABLESPOON OLIVE OIL (OR MORE TO TASTE)

3 TABLESPOONS PLAIN YOGURT (OPTIONAL)

FRESH MINT LEAVES FOR GARNISH

Place the beets, tahini, lemon juice, crushed garlic, salt and peppers along with the olive oil in a food processor. Process until blended. Add the yogurt, if you prefer.

Spoon into a serving bowl and top with either chopped mint or whole mint leaves for garnish. Serve with sliced pita bread or crackers.

Cook’s Notes: Cooked baby beets are available in the produce department, already packaged.  To prepare from scratch, cut off the tops. Rinse and scrub with cold water. Place in a saucepan, covered with fresh water, bring to a boil and simmer for about 40 minutes until tender but firm. Drain and peel. Cut in half and then proceed with the recipe.