Mutabal Shawandar (Garlic Roasted Beet Dip)
Cook time
Total time
A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar makes a perfect appetizer with pita chips or raw veggies.
Recipe type: Appetizer
Cuisine: Middle Eastern
  • 1 lb. beets
  • 1 head garlic
  • ¼ cup tahini**
  • Juice of one lemon
  • ½-1 tsp salt
  • 2 tbsp olive oil (+more for serving)
  • 2 tbsp water (as needed)
  1. Preheat oven to 400F. Drizzle olive oil over washed and scrubbed beets, and cover with foil on a baking sheet. Cut the top off the head of garlic and drizzle with olive oil. Cover the garlic with foil as well. Bake beets for 45 mins - 1 hour, until tender.* Roast garlic for 40 mins - 1 hour, until caramelized, soft, and fragrant.
  2. Place cooked beets and caramelized garlic in a food processor or high speed blender along with tahini, lemon juice, and salt. Process until smooth. Add water 1 tbsp at a time if too thick.
  3. Taste and add more salt or lemon juice as needed. Serve alongside pita bread, crackers, or raw veggies. Drizzle with extra olive oil. Enjoy!
*Alternatively, boil beets until tender, or use cooked beets.
**For my favorite super smooth, authentic tahini sourced from the Middle East, check out SoCo Tahini!
Recipe by Zen and Zaatar at