Beet & Tahini Dip (Khlat)

Rana Nouna likes to serve up this Syrian-style beet-and-tahini dip with a pile of toasted pita chips.
khlat beet tahini dip

Recipe by Rana Nouna

  • Cook Time
  • Prep Time
  • 8Servings


  • 2 lbs. red beets
  • 2/3 cup plain whole-milk yogurt
  • 1/3 cup tahini
  • 1 large clove garlic, grated
  • 1/3 cup fresh lemon juice (from 2 lemons)
  • EVOO, for drizzling
  • Chopped fresh flat-leaf parsley, for garnish


1. Preheat the oven to 400°. Wrap the beets in foil and roast until tender, about 1 hour, depending on the size of the beets. Let cool. Peel and grate using a box grater or a food processor fitted with the shredding disk.

2. In a medium bowl, mix the grated beets, yogurt, tahini, garlic, and lemon juice; season with salt. Transfer to a bowl or plate. Swirl the top; drizzle with EVOO and garnish with parsley.