the pinky spread
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Time to read 1 min
Recipes / Dips & Spreads
The Pinky Spread
Earthy beetroot and silky Med Cuisine Organic Tahini blend into a vivid, creamy dip with lemon brightness and a gentle hum of cumin. Smooth, refreshing and naturally striking, it works as a colourful spread on sourdough toast, a dip for crisp vegetables or a vibrant addition to any mezze table.
⏰ Prep 10 Min 🔥 Cook 0 Min Serves 2 Vegan
The Recipe
Creamy Beetroot Tahini Dip
Ingredients
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100–120g cooked beetroot, chilled
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½ cup cold water, plus more as needed
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1 tbsp fresh lemon juice
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¼ tsp fine salt
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¼ tsp ground cumin
Method
1
Blend. Add the chilled beetroot, Organic Tahini, cold water, lemon juice, salt and cumin to a food processor. Blend until completely smooth, scraping down the sides as needed.
2
Adjust. Add more cold water, 1 tbsp at a time, until the spread is creamy and spoonable. Taste and add extra salt or lemon juice if needed.
3
Serve. Spoon into a bowl and serve chilled or at room temperature with toasted bread, crisp vegetables or as part of a mezze spread.
🌿 Med Cuisine Tip: Let the beetroot cool completely before blending. Warm beetroot can make the tahini seize and dull the colour; cold ingredients produce a smoother, brighter spread. Add the water gradually because tahini thickens before it loosens.
Made with One Med Cuisine Staple
Organic Tahini gives the beetroot a velvety texture and rich sesame depth while keeping the dip clean, creamy and completely plant-based.
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