Beet Labneh Dip
Ingredients
1 cup full-fat Greek yogurt (to strain later on) or labneh
3 medium red beets (8 to 12 oz)
1-2 clove garlic, peeled and minced (depending on how garlicky you like things)
1/2 cup tahini
Salt to taste
1½ teaspoons lemon juice, if using Greek yogurt, plus more to taste
Optional garnishes: fresh dill, black sesame and or white sesame seeds, olive oil, za’atar
Serve with: crackers or pita bread, taste great on sourdough topped with egg, or even to eat with meat (steak and chicken)
1. Peel and cut beets (1/2) inch slices- place in saucepan with water, bring to a boil and let them simmer until tender - you can also bake them to cook them (Preheat the oven to 375°F. Place the beets on an aluminum foil lined baking sheet. Place at the bottom of the oven and roast until tender, about 1 hour.
2. If you do not have Labneh, place several sheets of paper towel on a plate, put greek yogurt on top of the paper towels, place a few more paper towels on top of the yogurt, then place an additional plate on top of the yogurt. I like to add a large bowl of water on top to weigh down the plate and draw out the liquid from the yogurt. After about 5 minutes, you can change the paper towels and do it once more, then you should reach the consistency of Labneh - aka, a thick spreadable yogurt (similar to cream cheese texture).
3. Drain the beets and add them to a food processor along with the rest of the ingredients. Blend until smooth. Then it is ready to serve!
