Mtabbal Shawandar | Lebanese Tahini Beet Dip

Scrub the beets clean and trim the stems, leaving 2 cm, without peeling them. Wrap each beet tightly in foil and roast at 200°C / 390°F. They are ready when a skewer passes through the foil and beet without resistance; large beets may take up to 75 minutes.

Once the beets are cool enough to handle, rub off the skins with a paper towel; the cooked skins should come off without a knife. Wear gloves, as beet juice stains your hands. Cut the beets into large pieces.

Put the beet pieces, garlic paste, tahini, and lemon juice in a food processor and process until smooth. The tahini will make the mixture stiff at first; the lemon juice and the beets’ own liquid will loosen it. Do not run the processor for too long; if the dip warms up, the tahini may separate.

Transfer the dip to a shallow plate and spread it in a spiral from the center outward with the back of a spoon, leaving grooves for the olive oil to collect. Top with coarsely chopped walnuts, chopped mint, and pomegranate arils. Serve warm or at room temperature with pita bread.