Mutabbal Shamandar Beet Tahini Dip Recipes

Steps:

• =Preheat oven to 400 degrees. Peel and chop beets into 1-inch pieces. Place on parchment-lined foil, drizzle with oil, and season with salt. Enclose, crimping ends of foil to form a packet. Roast until tender, about 1 hour, before unwrapping and letting cool completely.
• Place cooled beets in a food processor with tahini, lemon juice, and garlic. Process to a coarse paste (about 1 minute), then slowly add 1/4 cup oil and process until smooth, another 2 minutes. Season generously with salt and pepper, transfer to a bowl, and let sit, covered, at least 30 minutes. Store in refrigerator up to 3 days.
• Bring to room temperature, then serve, with a drizzle of harissa oil and pepper, and flatbreads on the side.

Steps:

• Bring a large pot of water to a boil. Remove the tough ends of the chard stalks and reserve for another use. (It's okay for some stems to remain.)Rinse the chard and blanch it in boiling water for about 2 minutes or until tender. The leaves should pluck easily from the stalks but still hold together. Drain and run under cold water to stop the cooking process. Squeeze well with your hands to remove excess water.
• Chop the chard and add it to a food processor along with the garlic, lemon juice and zest, salt, and oil to make a smooth paste. Blend at medium speed until the leaves form small pesto-like flecks. Drizzle in the tahini and pulse until it's a uniform pale green color. Scrape down the sides of the bowl as needed. Adjust the salt and lemon juice to taste.
• When ready to serve, scoop the chard mixture onto a serving plate, drizzle it with the oil, and garnish with the sumac and Aleppo pepper.

Steps:

• Cook the eggplants directly on the burner of a gas stove or in the oven. On a gas stove, sear the eggplants directly over a medium-high flame. Rotate every 5 minutes, until the globes are completely blackened, about 15 minutes total. Alternately, preheat the oven to 450°F. Place the eggplants on a sheet tray, poke them all over with the tines of a fork, rub them with the oil, and place the tray in the oven and cook for 25 to 30 minutes, until the eggplants collapse in on themselves and the skins are blackened.
• Place the cooked eggplants in a bowl and seal the bowl with plastic wrap to let the eggplants steam in their own juices.
• In a medium bowl, combine the tahini, lemon juice and zest, garlic, cumin, salt, and pepper.
• When the eggplants have cooled enough to touch, split them lengthwise. Using a spoon, scrape out the pulp, discarding the skins and stems. For a milder flavor, scrape the seeds off the strands of pulp.
• Use a fork to mash the pulp into the tahini-garlic mix, creating a chunky dip. Adjust the salt to taste.
• When ready to serve, scoop the eggplant mixture onto a serving plate. Use a spoon to create a well in the center and drizzle in the oil, then garnish with the molasses, pomegranate seeds, and parsley.