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.
Mutabbal:
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.