Mutabbal Shamandar (Beet-Tahini Dip)

Ingredients

• 4 red beets (about 2 pounds)
• 2 tsp. extra-virgin olive oil, plus more for drizzling
• 3 tsp. kosher salt, plus more as needed
• 2 garlic cloves, minced
• 1 serrano chile, stems, seeds, and veins removed, halved lengthwise
• ¼ cup lemon juice (from about 2 lemons), plus more as needed
• ½ tsp. cumin seeds, toasted, or ¼ tsp. ground cumin
• ½ cup tahini, plus more as needed
• 1 Tbsp. coarsely chopped herbs, such as cilantro, dill, or fennel fronds for garnish

Steps

1. Preheat the oven to 400°F.
2. In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
3. For this next step, I save old towels I don’t mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
4. Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
5. When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.