When theHubby and I visited a Israel a little over a year ago, one of the restaurants served a medley of spreads and dips, including beet dip. Since this is a year later, the recipe today is not quite a clone. But it is delicious! The earthiness of the beets is totally masked by the sweet cinnamon and pomegranate molasses, so even beet-haters will like it!
The dip is also easy. Although the list looks a little long, it's very easy to throw together, about 10 minutes tops, including the lemon squeezing. This is not a cake recipe ... the quantities are very forgiving so you don't have to be very accurate in measuring. Plus no cooking. No chopping either if you have pre-chopped walnuts in your pantry.
This recipe is my contribution to this month's Joy of Kosher's kosher linkup challenge.
If you like this recipe, please take a moment and vote for me as Best Kosher Food Blog.
Israeli Beet Dip - Easy
Yield: about 1 cup
1 (14.5 oz.) can beets, any form, drained
3 Tbl. chopped walnuts, divided
1 tsp. olive oil
2 tsp. fresh lemon juice
2 Tbl. tahini
1 clove garlic, crushed
2 tsp. pomegranate molasses
1/2 tsp. ground cinnamon
1 tsp. kosher salt (or more to taste)
1/8 tsp. coarsely ground black pepper (or more to taste)
up to 1/4 cup water (if needed)
pomegranate seeds, for garnish
Combine beets with 2 tablespoons of the walnuts, olive oil, lemon juice, tahini, pomegranate molasses, cinnamon, salt and pepper; process about 10 seconds until combined. If you prefer a smoother consistency, with motor running add water, a teaspoon at a time, and process up to a few minutes until desired consistency is reached.
|Was in a hurry and forgot the pita.|
Spoon into a serving dish. Garnish with remaining walnuts and and pomegranate seeds before serving (if desired) with pita chips.