Ingredients

• 2 medium beetroots, roasted and peeled
• 1 cup labneh (strained yogurt)
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• Salt to taste
• Olive oil for drizzling
• Fresh parsley or mint for garnish

Instructions

1. In a food processor, combine the roasted beetroots, labneh, tahini, lemon juice, minced garlic, and salt.
2. Blend the mixture until smooth and creamy, scraping down the sides as needed.
3. Taste and adjust the seasoning with more salt or lemon juice if desired.
4. Transfer the Mutabbal to a serving bowl and smooth the top with a spatula.
5. Drizzle olive oil over the surface and garnish with fresh parsley or mint.
6. Serve with pita bread or fresh vegetables for dipping.

FAQ

What are the health benefits of beetroot?

Beetroots are rich in vitamins, minerals, and antioxidants. They may improve blood flow, lower blood pressure, and enhance exercise performance.

Can I use store-bought labneh?

Yes, you can use store-bought labneh for convenience, but homemade labneh typically has a fresher taste.

How can I roast beetroots?

To roast beetroots, wrap them in foil and bake them at 400°F (200°C) for about 45-60 minutes, until fork-tender.

Is there a vegan alternative for labneh?

A vegan alternative can be made by using cashew cream or a thick almond yogurt as a substitute for labneh.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I prepare this dish in advance?

Yes, you can make the Beetroot Mutabbal a day ahead. Just ensure to store it covered in the fridge.

What can I serve with Beetroot Mutabbal?

It pairs well with pita bread, vegetable sticks, or as part of a mezze platter.

Can I add spices to the recipe?

Absolutely! You can add spices like cumin or smoked paprika to enhance the flavor profile of your Mutabbal.