Grated beet and pomegranate juice give this tahini dip recipe a beautiful purple hue. Serve it with your favorite crunchy vegetables for dipping or use it as a sauce for grilled chicken or lamb. Source: EatingWell Magazine, September/October 2017

Julia Clancy
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Ingredients

Directions

  • Whisk tahini, kefir, beet, lemon juice, pomegranate juice, cumin, honey and salt in a medium bowl until well combined.

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Nutrition Facts

72 calories; 5.5 g total fat; 0.8 g saturated fat; 1 mg cholesterol; 157 mg sodium. 91 mg potassium; 4.6 g carbohydrates; 0.7 g fiber; 2 g sugar; 2.3 g protein; 73 IU vitamin a iu; 2 mg vitamin c; 18 mcg folate; 32 mg calcium; 1 mg iron; 12 mg magnesium; 1 g added sugar;