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Pink and gold beet dip with pine nuts

A bright pink dip made of pureed beets has always been one of my favorite dishes, both aesthetically and in terms of taste. But mixing a sunshine-yellow  beet  dip  into  the  equation  takes  this  classic  to  uncharted,  borderline  tie-dyed  levels  of  presentation  that  people  will  love. It’s an extra step to make two different batches of dip, but when you  bring  them  together  and  combine  them  with  all  those  finishing  touches, it’s a real showstopper.



  • 3 medium-sized red beets
  • 3 medium-sized yellow beets
  • 1/2 teaspoon turmeric
  • 4 cloves garlic, divided
  • 1 cup greek yogurt, divided
  • 1 cup tahini, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons ground cumin, divided
  • 2 teaspoons ground coriander, divided
  • 2 tablespoons lemon juice, divided


  • 1/3 cup pine nuts, toasted and chopped
  • 1/4 bunch chives, finely chopped
  • 1 tablespoons za’atar
  • 2 tablespoons olive oil


  1. Preheat the oven to 400 F. Wrap the red beets in a tight foil packet, and wrap the yellow beets in a separate foil packet. Try to find beets of  similar size so that they cook in the same amount of time, and keep the yellow beets separate from the red ones to preserve their contrasting color.
  2. Roast on a baking sheet for 1-1/2 to two hours, or until very tender. Remove the beets from the oven, unwrap them from the foil packets, and peel while still warm. Chop the peeled beets, reserving 1/2 cup of the yellow beets for garnish.
  3. Puree the yellow beet dip first. Place the peeled and chopped yellow beets in the food processor and add the turmeric. Then add two cloves of garlic, 1/2 cup of the yogurt, 1/2 cup of the tahini, one teaspoon each of salt, cumin, and coriander, and one tablespoon of lemon juice. Puree until very smooth. Remove from the food processor and transfer to a bowl.
  4. Repeat with the red beets. Add them to the food processor along with the remaining garlic, yogurt, tahini, salt, cumin, coriander, and lemon juice. Blend until very smooth. To plate, place a dollop of the yellow beet dip on the bottom of your serving bowl.  Top  with  some  of  the  red  beet  dip,  then  artfully  draw  swirls  through  the  whole  thing  with  an  offset  spatula or the tip of a knife. Creatively add more dollops of the contrasting colors to create a unique look. To finish, top with the pine nuts, chives, za’atar, olive oil, and the leftover yellow beets. Most importantly, post a picture of all this hard work on Instagram before you dig in!

Excerpted from Eat, Habibi, Eat! Fresh Recipes for Modern Egyptian Cookingby Shahir MassoudCopyright ©  2021Shahir  Massoud.  Photography  by Kyla  Zanardi.  Published  by  Appetite  by Random   House®,   a   division   of   Penguin   Random   House   Canada Limited.   Reproduced   by arrangement with the Publisher. All rights reserved.

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