Tahini Dip Trio

Directions

For the Beet and Harissa Spice Dip

1. Preheat the oven to 400 degrees F. Cut the tops off the beets and wash to remove the dirt
2. Wrap the beets in aluminum foil together. Prick the top with a fork and roast for around 50 minutes or until they pierce easily with a fork or cake tester. Once cooked, use a towel to peel the beets while they are still warm
3. Combine all ingredients and blend until smooth, adding salt to taste. Garnish with yogurt, harissa seasoning, and dill

For the Edamame Garlic Dip

1. Add the edamame, garlic tahini, lemon juice, and water to a blender.
2. Blend until well combined. Add salt to taste
3. Garnish with edamame, garlic chips, and lemon zest

For the Black Calabrian Chili Dip

1. Add the black tahini, crushed Calabrian chilies, olive oil, and red wine vinegar to a blender
2. Blend until well combined. Add salt to taste
3. Garnish with crushed Calabrian chili and fresh basil

We suggest serving all three dips together with pita triangles and raw or blanched vegetables