Mutabbal Shamandar

I'm always on the look out for a different dip for a mezze and I came across this beetroot hummus recipe whilst planning to book a Jordanian cooking class in Amman. 

Ingredients

500g beetroot

1 large garlic bulb

4 tbsp tahini 

1 lemon, juiced

1 tsp salt

2 tbsp extra virgin olive oil

water

Method

Preheat oven to 150C 

Trim and wash the beetroot then place on a baking sheet. Place in the oven and slowly roast for 4 - 5 hours.  After about an hour slice off the top of the garlic bulb, drizzle with olive oil, season with salt and add to the baking tray for the last 2 - 3 hours.

(If you're in a rush then 1 hour at 200C would cook the beetroot and 40 minutes for the garlic but you would lose the intense  caramalised flavour a slow roast produces) 

Once cooked, allow to cool down. Then peel the beetroot and squeeze out the garlic. 

Place them in a small bowl of a food processor. Then the tahini, lemon juice and salt. Blend until smooth.

Add a splash of water, a teaspoon at a time, if it's too thick, until you reach a consistency that can be scooped up with pitta bread. Be careful not to make it too thin.

Taste and add more salt or lemon juice to your preference.