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Beet & Walnut Dip


Pack this up in a small tupperware for the little ones and send it off to school with a bunch of pita slices and or vegetable sticks.

makes about 1 cup

1/2 cup walnuts

1/2 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks

1/4 extra virgin cup olive oil

2 tablespoons water

1 tablespoon tahini

1 tablespoon fresh lemon juice

coarse salt to taste

1. In a food processor, coarsely chop the walnuts.

2. Add the rest of the ingredients and pulse the machine on and off until everything is blended together but still retains a bit of texture.

From Spain: A Culinary Road Trip.