THE KITCHEN : TAHINI, LIME & BEETROOT DIP BY ELIZA PARCHANSKA
i discovered eliza’s vibrant recipes from following the recently opened corazon hotel on instagram - one to add to your bucket list, its definitely on mine! her dishes are bursting with colour making them very pleasing on the eye, celebrating seasonal and local produce. if you happen to be on the island of mallorca you can also find eliza’s creations at la nouvelle famille, a simple and sophisticated wine bar. as a homage to her eastern roots and their love for a beetroot in poland, eliza shares this simple but punchy recipe which served alongside a spread of raw veg crudites will make your summer picnic spread be equally beautiful as it will be delicious
INGREDIENTS
400 grams tinned chickpeas
2 medium beetroots
4 garlic cloves, unpeeled
1/3 cup fresh lime juice
1 teaspoon kosher salt, plus more
2/3 cup good quality tahini
1 big splash of olive oil
40 grams agave sirope
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Preheat the oven to 195 celcius , Peel the beets and cut off the end pieces. Cut your beets into quarters and place on a parchment lined baking tray.
Lightly drizzle the beets with olive oil and season with a big pinch of salt, Roasting for around 30 minutes.
In a big bowl combine tahini, water, lime juice, salt and agave. If the mixture feels too thick, loosen it off with a little water.
once the beets are cooked, add them to a blender and combine with the drained chickpeas and your mixture of tahini, lime juice, garlic, agave, salt and olive oil. Blend everything together until smooth.
again, if your dip feels too thick, add a little more water or lime juice.
To serve, spread the beetroot dip in a shallow bowl, dust with sesame seeds, your favourite tahini sauce and a big splash of good quality olive oil. And always edible flowers :)