Tahini is one of the most common ingredients in Israeli cuisine, enjoyed in sandwiches and salads, alongside meat dishes and even sweetened up in desserts. In this dish, which can be enjoyed as a mezze spread, in a sandwich or however else you like, beetroot adds a beautiful purple color and depth of flavor to the creamy, nutty tahini sauce.
2 medium beetroots
2 cups tahini (available in our Delicious Israel by Matana culinary kit)
⅓ cup lemon juice
1 cup of cold water
Salt and pepper to taste
Preheat oven to 200°C (400°F). Wrap the beetroots in tin foil and roast them in the oven for 40 minutes or until soft. Remove from the oven and let cool slightly. Peel while the beets are warm.
Place all the ingredients except for the water in a bowl and blend with an immersion blender. Once it becomes a thick paste, start pouring water gradually while blending until you reach a thick, but pour-able (not too watery) consistency.