Mama Living Abroad

Pink Tahini

Pink Tahini in a golden bowel

Once upon a time, I used to hate beets. Maybe it was because my grandma used to say the stains ruined her nice tablecloth. BUT I do like this fantastic tahini dip. It’s creamy, savory, and, best of all, straightforward to make. Plus, the color is so beautiful. Serve it with fresh vegetables or use it as a spread on your sandwich. It’s going to be a hit!

If you like tahini…you might like:

Israeli Salad With Tahini Dressing

Flourless Tahini Bread

Tahini Sauce

Sweet Tahini Fudge

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Pink Tahini in a golden bowel

Pink Tahini

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  • 1 cup beet cubes, cooked until tender
  • 1/2 cup (120 ml) tahini paste (raw tahini)
  • 1 tablespoon (15 ml) lemon juice
  • 1 garlic clove, peeled
  • 1/3 cup (80 ml) cup cold water, or more if needed
  • 2-3 ice cubes
  • salt to taste


  • Combine all ingredients in a blender, and puree until smooth.
  • Add extra water, if needed, to thin the dip out to your desired consistency.
  • Taste and season with more salt as needed.
  • Serve immediately with your favorite dippers or refrigerate in a sealed container for up to 6 days.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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