Mutabal – Beet Dip or Spread

When I posted a recipe for babaganoush, someone commented
that they only knew the recipe as ‘mutabal’. I suppose the name difference is
due to one’s familial region of origin. To most, both babaganoush and mutabal conjure up
images of eggplant (aubergine), mashed with garlic, tahini, and a few other ingredients,
and served as a dip or spread. 

Mutabal – Beet Dip/Spread

Here’s what Wikipedia has to say about this topic:
ghanoush is a popular Levantine dish of eggplant (aubergine) mashed and mixed
with various seasonings. Frequently the eggplant is baked or broiled over an
open flame before peeling, so that the pulp is soft and has a smoky taste. Baba
ghanoush is usually eaten as a dip with pita bread, and is sometimes added to
other dishes. It is usually of an earthy light brown color.
to baba ganouj is another Levantine dish mutabbal (lit. ‘spiced’), which also
includes mashed cooked aubergines and tahini, and mixed with salt, pepper,
olive oil, and anar seeds. Moutabel is sometimes said to be a spicier version
of baba ghanoush.
Armenia the dish is known as mutabal. The essential ingredients in Armenian
mutabal are eggplant, tahini, garlic, lemon, and onion; and most Armenians also
add cumin.

Eggplant, a very traditional Armenian ingredient, cannot be used in my home recipes due to my
husband’s allergies.
when an acquaintance suggested making mutabal with beets, I was intrigued. 

When I made the recipe I used canned beets, and served it with toasted pita chips.
To make the pita chips, I cut pita bread into triangles, sprayed the tops with vegetable spray (olive oil PAM), and baked them in a 350 degree oven for 5 to 7 minutes.

– Beet Dip or Spread

2 large red beets, roasted or boiled, peeled, and cut
into cubes (One 15-oz. can of beets – not marinated – can be substituted. Drain beets before using.)
2 Tbsp. tahini
2 Tbsp. plain yogurt
1 clove minced garlic
Juice of one lemon
Salt and pepper, to taste
Optional toppings:
olive oil, toasted pine nuts, or chopped parsley

1. Process cooked, peeled (or canned, drained) beets in a
food processor. Drain excess liquid. Add remaining ingredients – except
for those listed as toppings – and
process until smooth and well-combined.
2. Place mixture in a serving bowl. Before serving,
drizzle top with olive oil. Garnish with toasted pine nuts or chopped parsley.
Serve with pita bread triangles, pita chips, or vegetable dippers.
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  1. Erin August 26, 2013 at 1:25 pm

    Yum! One of my friends is a beet-aholic so I'll share this recipe with her. Hope you two are both doing well! 🙂

    1. Robyn August 27, 2013 at 7:00 pm

      Nice to hear from you, Erin! All is well here. Thanks for sharing this recipe with your friend – and – say hello to Anna.

  2. Unknown August 27, 2013 at 1:30 pm

    Have a bumper crop of beets! Eggplant, not so much. So I will try this today.

  3. Unknown August 27, 2013 at 6:01 pm

    Made it, and it passes the kid test. They love it !

    1. Robyn August 27, 2013 at 7:03 pm

      How wonderful! You didn't waste any time trying this recipe. I'm so glad it 'made the grade' with the kiddies!


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