Beet and Tahini Dip | Les Filles Fattoush

Of all the dishes found across Syrian cuisine, this is undoubtedly one of the most colourful! Common in Damascus, the capital, this vibrant fuchsia beet dip is wonderfully creamy thanks to tahini. Its bold colour adds a beautiful pop to any mezze spread.

I like to serve it with fresh vegetables, crispy pita chips, or even fresh almonds, as shown in the photo.

Ingredients (serves 4 to 6):

• 1.2 kg red beets

• Cold water

• 175 ml (¾ cup) tahini

• 125 ml (½ cup) lemon juice

• 2 tbsp plain yogurt

• 2 garlic cloves, finely chopped

• 1 ½ tsp salt

Garnish:

• Olive oil

• Curly parsley, chopped

• Pomegranate seeds

• Sesame seeds

Preparation:

1. Place the beets in a pot and cover with cold water. Bring to a boil. Reduce the heat, cover, and cook for 1 hour 30 minutes, or until the beets are very tender.

2. Drain the beets in a colander set over a bowl. Reserve 2 tbsp of the cooking water. Let the beets cool. Wearing kitchen gloves, peel the beets and cut them into small cubes. Set aside.

3. Using an immersion blender, blend the tahini, lemon juice, yogurt, garlic, salt, and reserved beet cooking water until smooth.

4. In a food processor or blender, purée the beets. Add the tahini mixture and blend until smooth and creamy.

5. Spread the dip onto a serving plate. Drizzle with olive oil and garnish with parsley, pomegranate seeds, and sesame seeds. Serve with pita chips or fresh pita bread.