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  • 100-120g boiled beetroot (pre-cooked or vacuum-packed)
  • 3/4 cup Med Cuisine Organic Tahini
  • 1/2 cup cold water, more if needed
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp cumin


  1. Prepare the Beetroot:

    • If using fresh beets, peel them and place them in a pot with a small amount of water. Cover and simmer for about an hour, or until the beets are soft. Add more water as necessary during cooking. Skip this step if using pre-cooked or vacuum-packed beets.
  2. Chill the Beetroot:

    • Once the beets are soft, remove them from the pot, cut into cubes, and chill in the refrigerator until cool.
  3. Make the Dip:

    • In a food processor, combine the chilled beetroot, tahini, cold water, lemon juice, salt, and cumin. Process until the mixture is smooth. If the dip is too thick, gradually add more water until you reach the desired consistency.
  4. Season and Serve:

    • Taste and adjust the seasoning if necessary.
    • Serve the dip spread over toasted bread for a quick snack or as part of a lunch with spinach, artichokes, and radishes for a flavorful meal.



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