tahini dip

A Winter Mezze by Lindsey | Dolly and Oatmeal

i don't know about you, but the holidays, and more specifically christmas, has always meant a good amount holiday hors d'oeuvres.  my family's christmas eve tradition was to basically snack on a whole spread of cheeses, fruit, bread, crackers, nuts, etc. throughout the night.  it was my favorite!  it was a special night where we gather around the coffee table in our living room that my mom would set up with all the snack-y items along with special little hors d'oeuvres forks, fancy paper napkins, and sparkling apple cider in our nice glassware.  my dad would make a fire, and we would sit and snack and chat and have the best time.  

our christmas eve tradition was something that always stuck with me, not the gifts, or which year's christmas tree was the best.  the moments i spent with my family, in that living room, munching on finger food was.  i yearn for traditions like that to continue with amesy.  we're still in the everyday hustle of having a little one running around that it's difficult to see how or where those traditions will be molded and made, but i have great hopes that they will naturally take place.  

this year i wanted to keep that snack-like tradition going, but make a change to be more friendly to how we generally eat nowadays.  so i made a cozy, winter mezze.  there's a take on a dish that was my favorite from a restaurant in brooklyn called, tanoreen.  it was a fried cauliflower dish with tahini sauce and pomegranate molasses that i would scarf alongside a big helping of mujadra.  the spiced cauliflower i made here is my iteration of it.  we season it with 7 warm spices, then roast on a high heat so it gets a bit of carmalization on its edges.  from there it's served warm with a creamy tahini sauce, and a few drizzles of the punchy pomegranate molasses.  there's also a beet techina (tahini dip) that's perfectly smooth and creamy, and seasoned with a bit of cumin, a good amount of lemon juice, some earthiness from the beet, and little flecks of crunch from the poppy seeds.  it's all served with falafel, warm flatbread, hummus, fresh cut veg, some briny olives, and some sweet fruit.  

i'm so grateful to simply organic for their, cook for a change initiative that's highlighting ways we can change the way we're cooking, connecting with others through food, transforming classic dishes into ones that fit your lifestyle, or trying different cooking techniques.  and you can get involved for such a wonderful cause.  simply organic and the Ceres Community Meals Healing Project are teaming up to deliver organic meals to critically ill people during this holiday season. if you would like to participate: take a photo of how your cooking change tagging it with, #cookforachange.  tag a friend and challenge them to #cookforachange as well.  1 tag + 1 hashtag = 1 meal delivered.  i love the idea that no matter what you're cooking, or how you're cooking it, that you can relate and connect through the nourishment of food.  whether that's in the physical act of eating it, or sharing moments with those you love.

wishing you all cozy times ❤️ xo

this post was created in partnership with simply organic.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going!

beet techina (tahini dip) | v

| serves 4-6 |

7-spice roasted cauliflower

| serves 4-6 |

  • 1 large head cauliflower, cut into small florets
  • extra virgin olive oil
  • 1 1/2 teaspoons 7-spice mix (ingredients below)
  • kosher salt 
  • tahini sauce (recipe below)
  • 1/4 cup toasted pine nuts
  • 2 tablespoons pomegranate seeds
  • pomegranate molasses, for serving
  • chopped parsley, to garnish

7-spice mix:

tahini sauce:

  • 1/4 cup tahini
  • 1 small clove garlic, minced
  • 1-2 tablespoons fresh lemon juice
  • fine salt & fresh pepper
  • filtered water


  1. preheat oven to 400°F.  prick the beet all over with a fork, drizzle with olive oil and wrap in foil.   bake for 45 minutes - 1 hour, until fork tender.  let cool completely.
  2. beet techina. add the cooled beet, tahini, lemon juice, garlic, cumin, and 1/2 cup water to a high-speed blender or food processor.  blend until combined, stopping to scrape down the sides, and adding more water for desired consistency.  season with salt and pepper.  scrape the dip into a lidded container and store in the refrigerator until ready to use (dip can be made a couple of days in advance).
  3. spiced cauliflower. preheat oven to 425°F and line a baking sheet with parchment paper.  add the cauliflower florets to a large bowl and drizzle well with olive oil.  mix in the spice mix, and season with salt.  spread the cauliflower out onto the baking sheet.  cook for 30 minutes, tossing the cauliflower halfway through, until edges are golden. 
  4. while the cauliflower is cooking, make the tahini sauce.  whisk together the tahini, garlic, and lemon juice, add water a couple tablespoons at a time until the sauce is runny.  season with salt and pepper, and set aside.  
  5. place warm cauliflower in a serving bowl, drizzle with tahini sauce.  top with pine nuts, pomegranate seeds, pomegranate molasses, and chopped parsley.  serve warm.

similar recipes:

mujadra tacos w/ leeks, spring herbs & pea tendrils

mujadra tacos w/ leeks, spring herbs & pea tendrils

black beluga lentil hummus w/ roasted fennel & garlic

black beluga lentil hummus w/ roasted fennel & garlic

za'atar spiced chickpea crackers w/ maldon sea salt

za'atar spiced chickpea crackers w/ maldon sea salt

roasted golden beet + shallot dip (+ a way better snacks giveaway!) by Lindsey | Dolly and Oatmeal

i don't know about you, but i have fond memories of sitting around my childhood living room table eating potato chips full of knorr's leek dip.  sometimes we would have this dip on special occasions, but always, always as an appetizer before our christmas meal.  this was a big deal in our house because on most days our cupboard was packed with no-name organic juice, unsweetened applesauce, or something like no salt tortilla chips.   so, between the presents and food, christmas day was the best thing in the world to a 10 year-old lindsey.  and just because i've got older and bit more responsible, it doesn't mean i've given up the christmas dip tradition.  

usually it's heidi's mung bean hummus; an old stand-by, one that i've made million times and one that everyone enjoys.  but when the awesome folks at Way Better Snacks asked me come up with a dip recipe i knew i had to switch up my dip game.  first, of all, i cannot explain my happiness when i received an email asking to partner in their 12 Days of Holiday Snacking project.  if you're not familiar with Way Better, they're a super lovely company that produces some of the best sprouted, snack-y products that are out there; all with a consciousness of simple ingredients, whole grains, and bonus, all of their tortilla chip products are certified gluten-free.  

with the idea of a whole grain tortilla chip in mind, i wanted a dip with some roasted, creamy veg, along with a good helping of roasted shallots - basically because i love the combination of the two.  what i love about this dip is that it's tahini-based, so it lends a thinner and creamier quality, as opposed to its cousin, hummus.  the beets add some sweetness and volume here along with a velvety texture  - super duper lush, y'all - while the shallots and cumin balance out the beets' earthiness.  so, basically this is what my holiday table will look like, tons of Way Betters and a heap of this dip!  hope your holiday season is off to a good start! xo

*to enter the giveaway!!! leave a comment sharing your favorite holiday food-tradition, either as a child, or currently.  this contest is only open to US residents only - sorry international pals :(  - and closes saturday, december 13th at 6pm.  the winner will be chosen at random and will receive a sample box full of Way Better Snacks! it's a good one, folks!

roasted golden beet and shallot dip (v + gf)

| makes roughly 2 cups |

  • 1 teaspoon olive oil
  • 2 golden beets, washed and ends trimmed
  • 4 shallots, tops trimmed 
  • 1 cup tahini paste
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon toasted cumin seeds, ground
  • 1 teaspoon minced thyme
  • fresh ground pepper
  • 1/4 - 1/3 cup water
  • toasted sesame seeds, for garnish
  • chopped parsley, for garnish
  • 1 bag Way Better Snacks 


  • preheat oven to 400°.  place trimmed beets and shallots in a foil packet and drizzle with olive oil to coat.  cook in oven for 45-60 minutes, until tender (depending on the size of your shallots they may cook faster than the beets, check them after 40 minutes and remove if tender).  set aside to cool.   slip skins off of beets, and roughly chop and place in a food processor fitted with an s-blade.  squish the shallots out of their skins (similar to how you would with garlic) and add to the food processor 
  • add the tahini, lemon juice, salt, cumin, thyme, and pepper, pulse to combine.  drizzle water in a little at a time until you have reached a smooth consistency.  taste and adjust seasoning
  • transfer to a shallow serving bowl, cover and let dip rest in the fridge until ready to serve. (the dip develops more flavor after it rests in the refrigerator, so i would suggest making this the day before, or the morning of.)
  • remove from refrigerator 30 minutes prior to serving.  garnish with sesame seeds, chopped parsley, and a drizzle of olive oil; serve with your favorite flavor of Way Better Snacks!