Eat with bread, carrots, radishes, and cucumbers.
The natural sweetness and electric magenta of mutabal shamandar contrasts beautifully with any other dips and bites you're serving. When the season is right, I love to make a trio of, 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.
For this next step, I save old towels I don’t mind staining. When cool enough to handle, remove the beets from the foil, wrap each beet in a towel, and rub the peels away.Coarsely chop the beets and place them in a food processor or blender. Add the garlic, chile, lemon juice, cumin, and the remaining 2 teaspoons salt and blend for about 5 minutes, until creamy and smooth. Slowly drizzle in the tahini and continue blending until the tahini is fully incorporated.
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