This Beetroot Muttabal is going to be your new go to dip for all occasions especially when making the classic mezzeh spread. The added tahini to the beetroots turns this recipe to the absolutely most gorgeous and regal of colors. Even though this is an interpretation on the classic aubergine Muttabal it tastes just as good if not better.
I first had this dish in a restaurant in Beirut a few years ago and fell in love with the taste and its majestic color. Since then it has become an absolute family favorite.
Try it! I think it will become yours too.
- 350g beetroot
- 5tbsp tahini paste
- 5tbsp lemon juice
- 3 mashed garlics
- 1/2 tsp sea salt
- 1/2 tsp Aleppo pepper
Place beetroots in a medium sized pot and boil them for one hour.
Peel beetroots and cut in small squares and place in a handheld grinder or food processor. Pulse lightly to make a thinly paste like mixture.
In a medium sized bowl add tahini and lemon juice, garlic, salt and mix until tahini becomes white in color.
Pour the mashed beetroot onto the tahini mixture and add the Aleppo pepper and mix well until all is incorporated. Place beetroot in a shallow plate and garnish with cut beetroot and olive oil.
