White beets blend into a pale, creamy chickpea dip with lemon and tahini.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g Avalanche beets, peeled and cubed
- 1 can chickpeas, 540 ml, drained
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove
- 1/2 tsp salt
- 60 ml cold water
Method
- Simmer beets in water 25–35 minutes until easily pierced. Drain and cool briefly.
- Blend beets, chickpeas, tahini, lemon, oil, garlic and salt.
- Add cold water gradually until smooth and scoopable. Serve with bread or cut vegetables.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
What to cook next
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- Watermelon Radish Citrus Salad
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
