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Mutabbal Shamandar (Beet-Tahini Dip)

4.7

(1)

Pured beets topped with dill and surrounded by cucumbers carrots asparagus crackers and white wine.
Photo by Joseph De Leo, Food Styling by Susan Ottaviano

The natural sweetness and electric magenta of mutabbal shamandar contrasts beautifully with any other dips and bites you're serving. When the season is right, I love to make a trio of mutabbal dips, lined up like a carnival flag. This spread starts off sweet, then gets a little spicy, and ends with an earthy, savory flavor that will make you want to go back for more. This beet and tahini dip tastes even better when made a day ahead, giving all of the flavors a chance to meld. This makes a lovely dip for bread, carrots, radishes, and cucumbers.

Cook's note:

This spread can be made ahead of time and stored, ungarnished, in an airtight container in the refrigerator for up to 1 week.

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