Mutabbal Shamandar Beet Tahini Dip

Ingredients

• 4 red beets (about 2 pounds)
• 2 tsp. extra-virgin olive oil, plus more for drizzling
• 3 tsp. kosher salt, plus more as needed
• 2 garlic cloves, minced
• 1 serrano chile, stems, seeds, and veins removed, halved lengthwise
• ¼ cup lemon juice (from about 2 lemons), plus more as needed
• ½ tsp. cumin seeds, toasted, or ¼ tsp. ground cumin
• ½ cup tahini, plus more as needed
• 1 Tbsp. coarsely chopped herbs, such as cilantro, dill, or fennel fronds for garnish

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag