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Beet and Walnut Puree

Beet and Walnut Puree
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Besides its amazing color, this dip has a wonderful combination of earthy ingredients. It's great with warm pita bread - or just with a spoon.

Ingredients

  • 1 cup walnuts
  • 1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
  • 1/2 cup olive oil
  • 1/4 cup water
  • 2 tablespoons tahini
  • 1 to 2 tablespoons lemon juice
  • Kosher salt
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Method

  1. Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.
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