Note: Black sesame seed tahini is made from black sesame seeds and can be found in some specialty middle eastern shops. If you can't find it, substitute regular tahini.
About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.
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- Yield:about 2 1/2 cups
- Active time: 15 minutes
- Total time:15 minutes
- 4 medium beets (about 8 ounces), roasted, peeled, and cubed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 teaspoon cumin seed, toasted and ground
- 2 tablespoons black tahini (see note above)
- 3 tablespoons juice from 1 to 2 lemons
- 1 tablespoon balsamic vinegar
- 1 medium clove garlic, minced (about 1 teaspoon)
- 4 tablespoons olive oil, plus additional as needed
- Kosher salt
- 2 tablespoons chopped parsley leaves.
Combine beets, chickpeas, cumin, tahini, lemon juice, vinegar, and garlic in the bowl of a food processor. Process until smooth. With machine running, slowly drizzle in olive oil. Season with salt to taste. Serve, drizzling with extra olive oil and sprinkling with parsley.