Best Beetroot And Cumin Dip Recipes

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MUTABBAL SHAMANDAR (BEET-TAHINI DIP)



Mutabbal Shamandar (Beet-Tahini Dip) image

This spread starts off sweet, then gets a little spicy. Mutabbal Shamandar is made with beets and nutty tahini. Serve with pita for dipping.

Provided by Reem Assil

Yield Makes 3 cups

Number Of Ingredients 9

4 red beets (about 2 pounds)
2 tsp. extra-virgin olive oil, plus more for drizzling
3 tsp. kosher salt, plus more as needed
2 garlic cloves, minced
1 serrano chile, stems, seeds, and veins removed, halved lengthwise
¼ cup lemon juice (from about 2 lemons), plus more as needed
½ tsp. cumin seeds, toasted, or ¼ tsp. ground cumin
½ cup tahini, plus more as needed
1 Tbsp. coarsely chopped herbs, such as cilantro, dill, or fennel fronds for garnish

Steps:

  • Preheat the oven to 400°F.
  • In a medium bowl, coat the beets in the oil and 1 teaspoon of the salt. Tear four lengths of aluminum foil and tightly wrap each beet individually in the foil. Roast the beets in the oven for about 1 hour, until caramelized and tender (a knife or cake tester should go through them with little or no resistance). Remove the beets from the oven and cool in the foil.
  • For this next step, I save old towels I don't mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.
  • Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste. If you want a thicker spread, blend in more tahini, 1 tablespoon at a time.
  • When ready to serve, scoop the mixture onto a serving plate, drizzle it with the oil, and garnish it with the herbs.

BEETROOT AND CUMIN DIP



Beetroot and Cumin Dip image

Make and share this Beetroot and Cumin Dip recipe from Food.com.

Provided by JustJanS

Categories     Vegetable

Time 1h15m

Yield 1 1/2 cups

Number Of Ingredients 6

450 g beetroots, stalks trimmed (3 medium)
1/2 lemon, juice of
1 teaspoon ground cumin
salt & freshly ground black pepper
1 pinch sugar
extra virgin olive oil, as needed

Steps:

  • Preheat your oven to 200c.
  • Scrub the beetroot well, dry then wrap in aluminum foil.
  • Roast for about 1 hour or until tender.
  • Peel the beetroot (the skin should slip off easily) and place in a food processor along with all the other ingredients bar the oil.
  • Process to a fine mix.
  • With the motor running, add the oil slowly until the mixture forms a thick puree.

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