What's cooking: Beet Tahini Dip - WCAX.COM Local Vermont News, Weather and Sports-

What's cooking: Beet Tahini Dip

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Courtney Contos appeared on the Morning show to prepare Beet Tahini Dip.

Serves 4 as a dip
250g | 8.8oz beets, peeled and boiled until soft
150g | 5.3oz tahini (tahini) paste
4 garlic cloves
Juice of 2 lemons
Salt, to taste
Dukkah spice and pomegranate seeds to sprinkle on top (optional)

1. Purée all the ingredients in a food processor adding a little cold water to thin to desired consistency.
2. Season and add a swirl of olive oil on top.
3. Sprinkle with Dukkah spice and pomegranate seeds to serve. 

Semit (simit)
These are Egyptian street snacks. These are very tasty with dips or olive oil. Stale ones can be used, cubed, in panzanella salad.

Makes 5 
150g | 5.3oz bread flour
100g | 2.5oz wholemeal or spelt flour
190ml | 6.5fl oz lukewarm water
2 tbsp sugar
1 1/2 tsp dry active yeast
1 tsp salt
100g | 2.5oz sesame seeds (or a mix of sesame and nigella seeds as shown)
1 small egg beaten with 1 tsp water for brushing

Put the yeast and sugar in a measuring jug. Add the water, mix together and leave to stand for 5 minutes.
Put the flour and salt in the bowl of your stand mixer fitted with a dough hook. 
Start adding the yeast mixture with the mixer running on low speed. 
Continue to mix for 7-10 minutes or until dough is elastic and passes the windowpane test.
Put in a lightly greased bowl, cover, and let rise for an hour or until doubled.
Preheat the oven to 180C | 350F. Line a large tray with baking paper.
Tip the dough onto a lightly floured work top and knock it back. Divide into 5 equal portions. 
Cut each dough portion in half and form into ropes. Twist the two ropes together and form into rings, pressing the ends together to seal. Transfer onto the prepared tray.
Brush with the beaten egg and sprinkle liberally with sesame seeds. 
Let them rise for 30 minutes then bake for about 20 minutes or until golden.
Serve with olive oil or the beet tahini dip.

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