Instructions
Follow the steps and taste along the way.
Roast the beetroot
Preheat the oven to 200 °C. Wash and dry the beetroot, then wrap each one tightly in foil. Place on a baking sheet and roast for 40–50 minutes, until the tip of a knife slides easily into the center. Leave to cool for 10 minutes, then peel.
Toast the rye bread
While the beetroot roasts, cut the rye bread into thin triangles. Arrange them on a baking sheet, brush with 5 ml olive oil, and sprinkle with 1 g salt. Bake at 200 °C for 8–10 minutes, turning halfway through; the pieces should be dry and crisp, not burnt.
Blend the dip
Cut the peeled beetroot into smaller pieces and put them in a blender. Add the drained beans, tahini, 15 ml olive oil, lemon juice, garlic, cumin, black pepper, 2 g salt, and cold water. Blend until smooth; if needed, scrape the mixture down from the sides of the blender once and blend again.
Serve
Taste the dip: the lemon juice should balance the beetroot’s sweetness, while the salt brings out the flavor of the beans. Divide it among four bowls and serve at room temperature with the rye triangles. Add the bread just before serving so it stays crisp.
