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–+ servings
This roasted garlic beet dip makes a delicious vegan thanksgiving appetizer.

Mutabal Shawandar (Garlic Roasted Beet Dip)

Zena Hassoun
A vegan Mediterranean roasted garlic beet dip, Mutabal Shawandar makes a perfect appetizer with pita chips or raw veggies.
4.55 from 11 votes
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Prep Time 2 minutes
Cook Time 1 hour
Total Time 1 hour 2 minutes
Cuisine Middle Eastern
Servings 4 (about 3.5 cups)
Calories 212 kcal

Ingredients
  

  • 1 lb. beets
  • 1 head garlic
  • ¼ cup tahini
  • Juice of one lemon
  • ½-1 teaspoon salt
  • 2 tablespoon olive oil + more for serving
  • 2 tablespoon water as needed

Instructions
 

  • 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.
  • 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 tablespoon at a time if too thick.
  • 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.

Nutrition

Serving: 1servingCalories: 212kcalCarbohydrates: 18gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 385mgFiber: 3gSugar: 9g
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