DoubleDip- Beetroot Tahini & Beetroot Cashew dip

Beetroot Tahini & Beetroot Cashew dip recipe by endless trip

Tahini is a wonderful thing. Not only is it a great source of good healthy fat, its also so diverse in the kitchen.

Most people eat tahini as it is, the middle eastern secret is to make your own dip from the thick paste that comes in the jar you know.

The most importent thing I think, is to buy the right Tahini. There are so many kinds that even in your neighborhood supermarket you can be confused. I'd recommend an organic unhulled tahini paste, you can always try black seseme tahini to pimp your dip (though its more expensive).

On Christmas I whipped up a crazy double dip of (my lovely go to) Beetroot Tahini and on top of it a funky Beetroot and Cashew dip. I was so happy to find that my boyfriend's family loved it and all were all keen to know the secret recipe (and it's always good for the first impression ;) )

If you've ever seen me in the kitchen I always play around and use as many ingredients and spices as I can find, I've tried really hard to put it down to a proper recipe.

Beetroot Tahini dip:

You will need one big beetroot (at least, if you are doing both recipes you can use 4 beetroots) to boil in a pot, in this recipe we will use the purple water created from boiling the beetroot.

(Another option is to buy a vacuum beetroots and use the water if it's easier for you)

I love to use the organic unhulled tahini


cumin, salt, peper to taste