INGREDIENTS:
¼ cup beet, roasted or boiled and peeled
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¼ tsp cumin
¼ tsp coriander
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½ cup tahini
⅓ cup lemon juice
¼ cup water
1 clove garlic, minced.
½ tsp honey
Pinch of salt
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PREPARATION:
Combine beet, cumin, coriander, tahini, half of the lemon juice, garlic, honey, and salt in a food processor and blend. Taste. Add more lemon juice and salt to taste. Thin the mixture with water to your liking.
Enjoy as a dip with Arayes or as a chopped salad dressing.
Watch below to make this recipe step-by-step with Anna Rossi!
Anna Rossi shares her delicious Lamb Arayes recipe perfect for any game day and beyond.
