Mutabal – Beet Dip or Spread

When I posted a recipe for baba ganoush, 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 baba ganoush and mutabal conjure up
images of eggplant (aubergine), mashed with garlic, tahini, and a few other ingredients, and served as a dip or spread. 

Here’s what Wikipedia has to say about this topic:
Baba 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.
Similar 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.
In 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.

When an acquaintance suggested making mutabal with beets instead of eggplant, 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 single layer in a 350 degree F oven for 5 to 7 minutes.

Mutabal – Beet Dip/Spread



Mutabal – Beet Dip or Spread

Typically made with eggplant and served as a dip or spread, this colorful version of 'mutabal' is made with beets.
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Servings 4


  • 1 15 oz. can red beets (Not marinated. Drain beets before using.)
  • 2 Tbsp. tahini
  • 2 Tbsp. plain yogurt
  • 1 clove garlic (minced)
  • 1 lemon (juiced)
  • Salt and pepper (to taste)

Optional Toppings:

  • olive oil, toasted pine nuts, or chopped parsley


  • 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.
  • 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.
Tried this recipe?Let us know how it was!
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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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