Beet and Walnut Puree

Besides its amazing color, this dip has a wonderful combination of earthy ingredients. It's great with warm pita bread - or just with a spoon.

  • 1 cup walnuts
  • 1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
  • 1/2 cup olive oil
  • Buy Here!
  • 1/4 cup water
  • 2 tablespoons tahini
  • 1 to 2 tablespoons lemon juice
  • Kosher salt

Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.

« Back to recipes

Shop For More Spanish Goods!