A vibrant-coloured Syrian beet and tahini dip that is served as part of a mezze platter.
Healthy, delicious and, best of all... hot pink! This Syrian tahini beet dip is a delicious way to enjoy the benefits of beets in a simple recipe. Super creamy and smooth, this dip is a variation of the Middle Eastern eggplant dip called mutabbal, substituting beets for eggplants. This dip tastes even better the next day, when the flavours have had time to meld and develop.
I like to serve beet mutabbal as part of a mezze platter with pita bread. Mezze is the traditional Middle Eastern way to serve appetizers as an assortment.
To make this dip vegan, you can swap out the yogurt for an extra tablespoon of tahini or vegan yogurt.
As with most dips, the recipe below is approximate; exact measurements are not necessary and you can adjust to suit your taste.
Beets: Beets are highly nutritious and are considered a superfood. You can also make this dip using canned beets (make sure they're not pickled!). Make sure to squeeze the water out of the beets before you process.
Yogurt: Use any store-bought Balkan style yogurt. Full-fat is preferred.
Tahini: Tahini is a sesame paste that adds a delicious nuttiness to the dip. Use any store-bought brand.
Lemon Juice: Lemon juice balances out the earthy and nutty notes in this dip. Always use freshly-squeezed lemon juice.
Garlic: Garlic adds just the right amount of flavour to accompany the sweet beets. You'll need two cloves of freshly-peeled garlic for this recipe.
Olive Oil: You will use olive oil both in the dip and as a garnish.
If you need to freeze this dip, I recommend leaving the yogurt out of it. After thawing and before serving, pulse it a few times in the food processor to return it to its smooth texture.
Absolutely! Swap out the yogurt for an extra tablespoon of tahini or use vegan yogurt.
You can use a hand grater to grate the beets and then use a spoon to combine all the ingredients together.
I hope you give this recipe a try! If you do, please leave a comment below and let me know how it turns out. You can also tag me on Instagram at @Eaternallyfresh.
More Beet Recipes
If you look beets, check out these beet recipes:
Beet Mutabbal (Mutabbal Shawandar)
- food processor
- 2-3 medium-sized beets
- ¼ cup yogurt
- 3 tablespoon tahini
- Juice of one lemon
- 2 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon salt
- In a saucepan, add beets and water and bring to a boil. Lower heat and simmer for 30 minutes.
- Drain water and allow beets to cool. Once cooled, peel and chop into quarters. Place beets in a food processor and process for about 30 seconds. Drain juices and return to processor.
- Add remaining ingredients and process until smooth, about one minute. Taste and add more salt as needed.
- Place dip in a serving bowl. Before serving, drizzle with olive oil. Serve room temperature or cold with pita bread.
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