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March 27, 2019 Recipes

Mutabal Shawandar (Garlic Roasted Beet Dip)

Mutabal shawandar is a vibrant colored Syrian roasted beet dip. This Mediterranean recipe is a great appetizer when you are looking to switch it up from the usual hummus. Sweet beets are accompanied by fragrant roasted garlic in this vegan beetroot dip!A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar or Shamandar makes a perfect appetizer or mezze with pita chips or raw veggies. Try this beet hummus, a Syrian recipe, as an alternative to traditional hummus!

Jump to RecipeThis Syrian dip is a great addition to your mezze platter, the traditional Middle Eastern way to serve appetizers as an assortment.

A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar makes a perfect appetizer with pita chips or raw veggies. Try this beet hummus, a Syrian recipe, as an alternative to traditional hummus!

Did you know that beets are full of antioxidants, can reduce inflammation, and are even said to lower blood pressure? This Mediterranean beet dip is a great way to reap the benefits of this superfood with a unique, simple recipe.

A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar makes a perfect appetizer with pita chips or raw veggies. Try this beet hummus, a Syrian recipe, as an alternative to traditional hummus!Tahini makes this dip ultra creamy and a great accompaniment to your favorite cracker or raw veggie. For the best result, it is important to use a super smooth, high quality tahini, like this Seeds of Collaboration tahini that is sourced in the Middle East and contributes to Middle East Entrepreneurs of Tomorrow! Check it out here.

A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar or Shamandar makes a perfect appetizer or mezze with pita chips or raw veggies. Try this beet hummus, a Syrian recipe, as an alternative to traditional hummus!

I hope you guys love this recipe as much as I do and don’t forget to tag your recreations on Instagram #zenandzaatar @zenandzaatar! Or just pin this recipe for later! 💕

 

5.0 from 1 reviews
Mutabal Shawandar (Garlic Roasted Beet Dip)
 
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Cook time
1 hour
Total time
1 hour
 
A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar makes a perfect appetizer with pita chips or raw veggies.
Author: Zena Hassoun
Recipe type: Appetizer
Cuisine: Middle Eastern
Ingredients
  • 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)
Instructions
  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!
Notes
*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!
3.5.3229

A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar or Shamandar makes a perfect appetizer or mezze with pita chips or raw veggies. Try this beet hummus, a Syrian recipe, as an alternative to traditional hummus!

A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar makes a perfect appetizer with pita chips or raw veggies. Try this beet hummus, a Syrian recipe, as an alternative to traditional hummus!

 

Related

Categories: Recipes Tags: beet, beetroot, dip, garlic, hummus, mutabal, shawandar, tahini

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Reader Interactions

Comments

  1. Grant in San Francisco says

    November 13, 2020 at 2:38 pm

    This is ‘da bomb’ and my new GO TO hummus alternative. My beets took a bit longer (75 min) to get the softness I wanted. In lieu of a garlic glove I had peeled cloves available so just drizzled them with oil and put then in a foil pouch in with the beets. Used Mediterranean sea salt that gave it a nice punch. After a good whirl in the food processor, tasted it, and added a pinch more salt, and some garlic confit that I had in the fridge. WOW! Had to stop myself from wolfing down the whole batch … definitely going to bookmark your site and try some other of your creations.

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Hi, I’m Zena and I’m passionate about creating innovative, nutritious, and Mediterranean-inspired plant-based recipes that anyone could enjoy. Want to know more?

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