Tahini Dip Trio | Recipes | Roland Foods

Ingredients

• 2 medium-sized beets
• 1/2 cup Roland® Harissa Tahini
• 1/2 cup Greek Yogurt
• 1/2 tablespoon lemon juice
• 1 tablespoon water
• 3/4 cup shelled edamame
• 1/2 cup Roland® Roasted Garlic Tahini
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 3 tablespoons water
• 1 cup Roland® Black Tahini
• 4 tablespoons Crushed Calabrian chili peppers
• 2 tablespoons red wine vinegar
• 2 tablespoons Roland® Olive Oil
• Preheat the oven to 400 degrees F. Cut the tops off the beets and wash to remove the dirt
• Combine all ingredients and blend until smooth, adding salt to taste. Garnish with yogurt, harissa seasoning, and dill
• Add the edamame, garlic tahini, lemon juice, and water to a blender.
• Blend until well combined. Add salt to taste
• Garnish with edamame, garlic chips, and lemon zest
• Add the black tahini, crushed Calabrian chilies, olive oil, and red wine vinegar to a blender
• Garnish with crushed Calabrian chili and fresh basil