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.
- 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)
- 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.