Beetroot Mtabbal
A beetroot dip or salad made in the style of mtabbal.
A beetroot dip or salad served in the style of mtabbal.
Like beet hummus or a beet dip.
Mash or blend the beets until smooth and season well before serving.
Ingredients
- 750 g beetroot
- 200 g ice cubes
- 1 teaspoon (5 g) citric acid
- 1 teaspoon (5 g) salt
- 2 tablespoons olive oil
- 300 g tahini
Instructions
- Boil the beetroot, then cool and peel it before using.
- In a food processor or grinder, blend the cooked, cooled beetroot until smooth.
- In the food processor, add half the ice cubes while blending.
- In the food processor, gradually add the tahini in batches while blending.
- In the food processor, add the citric acid and salt along with the remaining ingredients.
- In the food processor, add the remaining ice cubes and remaining tahini, then continue blending until the ingredients are combined.
- In the food processor, add the olive oil at the end to give the mixture a sheen.
- Transfer the mixture to a bowl or serving plate, then refrigerate until the next day.
- On the serving plate, shape the mixture into a pyramid or another suitable shape before serving.
- On the serving plate, you may add a little olive oil over the top, if desired.