Mutabal Shawandar (Syrian Garlic Roasted Beet Dip) by
Inspired by ZenandZaatar.com
Ingredients
Full share Veggie Box beets
1 head Veggie Box young garlic
¼ cup tahini
Juice of one lemon
½-1 tsp. salt
2 tbsp. olive oil + more for serving
2 tbsp. water as needed
Instructions
Preheat oven to 400°. Drizzle olive oil over washed and scrubbed beets, and cover with foil on a baking sheet. Cut the top off the head of garlic and drizzle with olive oil. Cover the garlic with foil as well. Bake beets for 45 mins - 1 hour, until tender. Roast garlic for 40 mins - 1 hour, until caramelized, soft, and fragrant.
Place cooked beets and caramelized garlic in a food processor or high speed blender along with tahini, lemon juice, and salt. Process until smooth. Add water 1 tablespoon at a time if too thick.
Taste and add more salt or lemon juice as needed. Serve alongside pita bread, crackers, or raw veggies. Drizzle with extra olive oil. Enjoy!
Place cooked beets and caramelized garlic in a food processor or high speed blender along with tahini, lemon juice, and salt. Process until smooth. Add water 1 tablespoon at a time if too thick.
Taste and add more salt or lemon juice as needed. Serve alongside pita bread, crackers, or raw veggies. Drizzle with extra olive oil. Enjoy!