Beet-and-Tahini Dip

Ingredients

1 1/4 pounds red or golden beets (about 4 medium)
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 teaspoon finely grated garlic (from 1 small clove)
Harissa oil, for serving (optional)
Flatbreads, for serving

Directions

1.
=Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
2.
Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
3.
Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.

Variations

For a spicy kick, thin some harissa paste (we like Mina brand) with extra-virgin olive oil, and drizzle the mixture over the top.