Name: Silky Beet Dip
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 10 servings
Ingredients: 2 null beets (medium sized); 3 tbsp extra virgin olive oil (plus more for finishing); 0.75 cup walnuts (chopped); 4 clove garlic (roughly chopped); 8 oz silken tofu (drained); 2 tbsp lemon juice (freshly squeezed); 0.25 tsp coriander ground (more to taste); 0.25 tsp cumin ground (more to taste); 1.5 tsp za’atar (plus more to taste); 1 tsp kosher salt (plus more to taste); 0.5 tsp aleppo pepper (optional); 1 handful fresh mint (finely chopped)

Instructions

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1

Preheat your oven to 450ºF. Tightly wrap the beets (2 medium) in individual foil packets and place on a sheet pan. Roast for 45 to 60 minutes until a knife slides easily into the center. Once cool, peel the beets and tear them into chunks.
2

Heat extra virgin olive oil (3 tbsp) in a frying pan over medium-low heat. Add the walnuts (0.75 cup) and kosher salt (1 tsp). Stir frequently for 6 to 7 minutes until the walnuts are deeply golden brown. Remove from heat and transfer the walnuts and all the oil to a food processor with garlic (4 clove).
3

Blend the walnut and garlic mixture until it forms a paste. Add the silken tofu (8 oz) and lemon juice (2 tbsp). Blend for about 1 minute until the mixture is completely pureed and creamy.
4

Add the prepared beets, coriander ground (0.25 tsp), cumin ground (0.25 tsp), za’atar (1.5 tsp), and aleppo pepper (0.5 tsp) to the processor. Blend until the dip is smooth and luxuriously creamy, scraping down the sides as necessary.
5

Spoon the dip into a bowl. Finish with a drizzle of [null extra virgin olive oil] and a garnish of fresh mint (1 handful) before serving.