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+ servings

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 mins
Total Time 15 mins
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.
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