A nutty, earthy spread that goes brilliantly as a dip for toast and vegetables. The Tahini you can find in Middle Eastern and Asian supermarkets. If you cannot find raw beets, use the vacuumed cooked beets, but be aware that they have more water in them, so start with a bit less beet than the recipe calls for.
- 220gr raw beet, peeled
- 75gr pecan nuts
- 1 tbs breadcrumbs
- 2.5 tbs Tahini (sesame paste)
- 1 garlic clove
- lemon juice to taste
Steam the beets until just cooked. I use a microwave box with a rubber seal, which allows for pressure build-up during steaming, and allowing you to steam without adding liquids to the box. Theonly water used is what is in the vegetables themselves.
Cut the beets roughly. Add them to a kitchen machine together with the pecans, breadcrumbs, tahini and garlic clove.
Blend until smooth. Add lemon juice, salt and pepper to taste.