Mutabal Shamandar (Beetroot & Tahini Dip)

Beetroots: These root vegetables have a sweet, earthy flavor and vibrant color, perfect for roasting and blending into a smooth dip.

Tahini: A creamy paste made from ground sesame seeds, adding a nutty and rich flavor to the dip.

Garlic: Fresh minced garlic provides a pungent and aromatic kick to the dip.

Lemon juice: Freshly squeezed lemon juice adds a bright and tangy flavor, balancing the sweetness of the beetroots.

Olive oil: This oil adds a smooth texture and richness to the dip, enhancing the overall flavor.

Salt: Enhances the flavors of all the ingredients, making the dip more savory.

Pepper: Adds a hint of spice and depth to the dip, balancing the sweetness of the beetroots.

When roasting the beetroots, make sure to wrap them tightly in aluminum foil to retain their moisture. This will ensure they become tender and easy to blend. After roasting, allow them to cool completely before peeling to avoid burning your hands and to make the skin easier to remove.

• roasted beetroots - Substitute with roasted carrots: Roasted carrots provide a similar sweetness and texture, though the flavor will be slightly different.

• tahini - Substitute with sunflower seed butter: Sunflower seed butter has a similar creamy texture and nutty flavor, making it a good alternative to tahini.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it won't have the same fresh taste as minced garlic.

• fresh lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dips.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different flavor profile.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar level of heat, though it will also add a bit of spiciness.

• To store your Mutabal Shamandar, transfer the dip into an airtight container. Ensure the container is clean and dry to maintain the freshness of the beetroot and tahini blend.
• Place the container in the refrigerator. The dip will stay fresh for up to 5 days. Make sure to stir it well before serving, as natural separation may occur.
• If you wish to freeze the dip, spoon it into a freezer-safe container, leaving a bit of space at the top to allow for expansion. Seal the container tightly.
• Label the container with the date of preparation. This helps you keep track of its freshness.
• When you're ready to enjoy the dip, thaw it in the refrigerator overnight. Once thawed, give it a good stir to restore its creamy texture.
• For a quicker thawing method, you can place the sealed container in a bowl of cold water. Change the water every 30 minutes until the dip is fully thawed.
• Avoid refreezing the dip once it has been thawed, as this can affect the texture and flavor of the beetroot and tahini.
• To enhance the flavor after thawing, consider adding a splash of lemon juice or a drizzle of olive oil before serving.

• Place the Mutabal Shamandar in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.

• For a more even and gentle reheating, use a double boiler. Fill a pot with water and bring it to a simmer. Place a heatproof bowl containing the dip over the pot, making sure the bottom of the bowl doesn't touch the water. Stir occasionally until warmed through.

• If you prefer using the oven, preheat it to 150°C (300°F). Transfer the Mutabal Shamandar to an oven-safe dish, cover with aluminum foil, and heat for about 10-15 minutes or until warmed to your liking.

• For a quick stovetop method, place the dip in a non-stick skillet over low heat. Stir frequently to prevent sticking and ensure even heating. This method is great for small portions.

• If you have a steamer, place the Mutabal Shamandar in a heatproof bowl and steam for about 5-7 minutes. This method helps retain the dip's moisture and texture.

• To add a slight smoky flavor, reheat the dip on a grill. Place it in a heatproof dish, cover with foil, and heat on a low grill setting for about 5-10 minutes, stirring occasionally.

• Oven: Used to roast the beetroots until they are tender.

• Aluminum foil: Wraps the beetroots to retain moisture while roasting.

• Blender: Blends the roasted beetroots, tahini, garlic, lemon juice, and olive oil into a smooth dip.

• Knife: Used to peel and chop the roasted beetroots.

• Cutting board: Provides a surface to chop the beetroots.

• Measuring spoons: Measures the tahini, lemon juice, and olive oil accurately.

• Garlic press: Minces the garlic clove efficiently.

• Mixing bowl: Holds the blended ingredients if you need to mix them further.

• Spatula: Helps to scrape down the sides of the blender and transfer the dip to a serving dish.

• Serving dish: Used to present the finished dip.

Pre-roast beetroots: Roast beetroots in advance and store them in the fridge to save time on busy days.

Use a food processor: A food processor can blend ingredients faster and more efficiently than a blender.

Pre-minced garlic: Keep a jar of pre-minced garlic in the fridge for quick access.

Lemon juice in a bottle: Use bottled lemon juice to skip the step of squeezing fresh lemons.

Batch preparation: Make a larger batch of Mutabal Shamandar and store it in the fridge for up to a week.