One of my favorite parts of the Vibe Israel Wellness Tour that I took back in November was the hands-on cooking class we got to take with Israelis Nutrition Superstar Paula Rosenberg. We made two very special recipes: Baked Falafel and this Beet Root Tahini.
I’ve had both recipes on FFF’s content calendar since I got home and they’ve been getting pushed around by other content (that’s just not nice!). I finally got around to making Paula’s wonderful Beet Root Tahini for a snack last week and nom nom nom.
I pretty much used her exact recipe, except instead of using the juice from 1 entire beet, I actually used 1/4 cup of beet puree. This girl doesn’t have a juicer, so using puree was my only option! I pulled back on the amount of beet in the recipe and you can totally tell if you compare this photo to the ones we took during the actual cooking class.
Side note: If you don’t like beets, then this recipe isn’t for you….just throwing that out there 😀
I totally used the leftovers on some toast for a mid-morning snack. I added some avocado and goat cheese. OH BABY, was it tasty.
Pink Tahini Dipping Sauce
- Prep Time: 5 mins
- Total Time: 5 mins
- 1/4 cup beet puree (should be the consistency of applesauce) OR juice from 1 beet
- 1⁄2 cup raw tahini
- 1/2 teaspoon Himalayan sea salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon red paprika
- Juice of half a lemon
- Place all ingredients in a small food processor and whirl until combined and smooth. The texture of the tahini should be very similar to hummus. If it needs more liquid, add more beet puree!
I’ve been thinking about upgrading my food processor, but now that I think about it, I think I just need to own two. My mini is the perfect size to make dips, hummus, and nut butters that I just can’t get rid of it! One day I shall have a kitchen the size of a small mansion so that I can have as many kitchen gadgets and appliances as I wan’t 😀
A girl can only dream.
I could eat this for days.