Mutabbal Shamandar (Beet & Tahini Dip)
This beet and tahini dip is healthy and adds a pop of bright pink colour to your dinner or mezze table.
Servings: 6 people
Equipment
- Foodprocessor or high-powered blender (like Vitamix, Blendtec)
Ingredients
For the Roasted Beets:
- 2 lbs beets (1 kg)
- 1 Tbsp olive oil
- salt and pepper to taste
For the Mutabbal Shamandar:
- 1 whole lemon, juiced (2 Tbsp)
- 2-4 cloves garlic, minced (or 2-3 tsp toum)
- ¼ cup good tahini
- ¼ cup olive oil, plus more for serving
- ¼ tsp salt
- ¼ tsp ground white pepper
Optional Garnishes:
- pomegranate arils, fresh herbs, or laban (yogurt)
Instructions
For the Roasted Beets:
- Preheat your oven to 450°F (230°C). Line a baking sheet or pan with foil.
- Using a paring knife, peel your beets. If they are very large, cut into quarters. Place in your baking pan and drizzle with a little olive oil, and season with salt and pepper.
- Roast in the oven for 45 minutes to 2 hours (depending on beet size). You'll know when they're done when a fork inserted into the beet glides in smoothly.
- Remove from the oven and allow to cool to room temperature, about thirty minutes.
Making the Mutabbal Shamandar:
- In the bowl of your food processor, add your lemon juice and garlic. Pulse until mostly combined. Allow the garlic to sit in the lemon and mellow for about 10 minutes, then add your tahini. Blend thoroughly until combined, then add your olive oil.
- Once this is blended, add your beets and pulse to the desired consistency (some people prefer it chunky, though I prefer this dip smooth). Add salt and pepper, blend and check the taste. Adjust salt and pepper if needed.
- Garnish with more olive oil. You can also garnish with pomegranate arils, laban (yogurt), or fresh herbs if desired.
