Beetroot Moutabal

Beetroot Moutabal is a vibrant and creamy Lebanese dip made from roasted beetroot, tahini, and garlic, offering a delightful balance of earthy and nutty flavors. This low-carb appetizer is perfect for sharing, served with fresh vegetables or low-carb crackers.

Ingredients

• Beetroot - 200 grams
• Tahini - 2 tablespoons
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Wrap the beetroot in aluminum foil and place it on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until fork-tender.
3. Once the beetroot is cooked, remove it from the oven and allow it to cool. Peel the skin off once it's cool enough to handle.
4. In a food processor, combine the peeled beetroot, tahini, minced garlic, lemon juice, olive oil, salt, black pepper, and cumin.
5. Blend until smooth and creamy, scraping down the sides as necessary.
6. Taste and adjust seasoning if needed, adding more salt or lemon juice to your liking.
7. Transfer the beetroot mixture to a serving bowl and drizzle with a little extra olive oil on top.
8. Garnish with chopped fresh parsley and serve with fresh vegetable sticks or low-carb crackers.

Nutrition

• Calories: 130
• Protein: 4 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help reduce inflammation and oxidative stress.
• High in dietary fiber, supporting digestive health and promoting a feeling of fullness.

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