Ingredients:

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4 boiled beets

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1/2 cup plain yogurt

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1 tablespoon tahini

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1 tablespoon lemon juice

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2 cloves garlic, minced

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Olive oil

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Salt

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Black pepper

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Preparation:

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Place the boiled beets in the blender.

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Add the remaining ingredients gradually until you obtain a creamy, smooth mixture.

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If desired, you can add grilled eggplant or cooked chickpeas to the beet mixture.

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Transfer the beet dip to a serving dish and garnish as desired with olive oil, fresh mint, and pomegranate seeds.

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Beet Dip recipe by Nada Hadraj, a friend of Shou Tabkhin Today:

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To follow more of Nada's recipes, click her name to visit her page on Shou Tabkhin Today.

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#Healthy_and_Delicious #recipe #recipes

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#Shou_Tabkhin_Today

Beetroot Mutabbal (Beet Dip)

Prep checklist