I’ve found the most memorable food is often the food made to be shared, and Roasted Beat Dip ~ Mutabal Shamandar fits that spirit beautifully. This is a useful little recipe to have ready when a meal needs color, richness, or a final flourish. Its Middle Eastern character makes it especially meaningful to share. Keep this one close for the days when time is short but a good meal still matters.
Ingredients
- 🌺 3 red beets roasted
- 🌺 2 garlic cloves
- 🌺 3 tablespoons tahini
- 🌺 2 tablespoon Greek yogurt
- 🌺 1 tablespoons pomegranate
- molasses
- 🌺 1/8 teaspoon citric acid
- 🌺 1 – 2 tablespoons lemon juice
- 🌺 Salt to taste
- 🌺 Chopped walnuts for garnish
- 🌺 Olive oil
Instructions
- // recipe // roasted beat dip ~ mutabal shamandar.
- Sometimes beets are under estimated, and over looked but you will not believe how versatile this root vegetable is. It can be used in so many ways. That’s why you will love this beautiful, delicious, super easy dip that is great as a starter or as a snack. Especially that we’re getting close to Ramadan this will be great for iftar or suhoor.
- Make sure to save this recipe and share!
- 1- start by roasting your beets ( place the beets in a foil pouch, stick them in a preheated 400 F degrees oven for 45 minutes or until tender ) and leave to cool.
- 2- place the garlic in a food processor and chop.
- 3- add the beets and pulse until almost fine.
- 4- add 3 tablespoons of tahini, yogurt, 1 tablespoon of pomegranate molasses, 1/8 teaspoon of citric acid and salt.
- 5- continue processing until all combined.
- 6- give it a taste and adjust your seasoning and if you feel it needs 1 – 2 tablespoons of lemon juice you can add it and continue pulsing.
- 7- spread the mutabal / dip in a plate, garnish with walnuts and add olive oil.
- 8- enjoy with homemade pita bread ( you can refer to my reel on how – to ) or pita chips.
- Bon appetite, sahtain, صحتين 🌻.