Tahini Dip Trio
Difficulty: Easy | Makes: 6-8 Servings
An irresistible and colorful selection of flavored tahini-based dips. A tasty addition to your next snack or appetizer spread.
Beet Harissa
- 2 medium-sized beets
- 1/2 cup Roland® Harissa Tahini
- 1/2 cup Greek Yogurt
- 1/2 tablespoon lemon juice
- 1 tablespoon water
Edamame Garlic
- 3/4 cup shelled edamame
- 1/2 cup Roland® Roasted Garlic Tahini
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 3 tablespoons water
Black Calabrian Chili
- 1 cup Roland® Black Tahini
- 4 tablespoons Crushed Calabrian chili peppers
- 2 tablespoons red wine vinegar
- 2 tablespoons Roland® Olive Oil
Directions
For the Beet and Harissa Spice Dip
- Preheat the oven to 400 degrees F. Cut the tops off the beets and wash to remove the dirt
- Wrap the beets in aluminum foil together. Prick the top with a fork and roast for around 50 minutes or until they pierce easily with a fork or cake tester. Once cooked, use a towel to peel the beets while they are still warm
- Combine all ingredients and blend until smooth, adding salt to taste. Garnish with yogurt, harissa seasoning, and dill
For the Edamame Garlic Dip
- Add the edamame, garlic tahini, lemon juice, and water to a blender.
- Blend until well combined. Add salt to taste
- Garnish with edamame, garlic chips, and lemon zest
For the Black Calabrian Chili Dip
- Add the black tahini, crushed Calabrian chilies, olive oil, and red wine vinegar to a blender
- Blend until well combined. Add salt to taste
- Garnish with crushed Calabrian chili and fresh basil
We suggest serving all three dips together with pita triangles and raw or blanched vegetables
