Pomegranate-Beet Tahini Dip

Pomegranate-Beet Tahini Dip

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From: EatingWell Magazine, September/October 2017

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ⅓ cup tahini
  • ⅓ cup plain kefir
  • ¼ cup finely grated red beet
  • 2 tablespoons lemon juice
  • 2 tablespoons pomegranate juice
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • ½ teaspoon salt

Preparation

  • Prep

  • Ready In

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

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 72 calories; 5 g fat(1 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 18 mcg folate; 1 mg cholesterol; 2 g sugars; 1 g added sugars; 73 IU vitamin A; 2 mg vitamin C; 32 mg calcium; 1 mg iron; 157 mg sodium; 91 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 fat

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