1 hr 40 min
1 hr 40 min
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As part of our creation of the Mantakash bread, Pierce and I paired it with beet and labaneh dip. After roasting the beets until soft, we blended them with labaneh cheese and Calabrian chili paste. These three ingredients work so well together, creating a balanced vibrant dip. Depending how spicy you like your dip, feel free to add or take off the amount of chilis.
Baking tray
Food processor
Spoon
Preheat your oven to 450°F or 230°C.
Bake the beets for about an hour until they are soft.
Let the beets cool down for about 30 minutes.
In a food processor, blend the beets (we used the skin as well, it was delicious).
Once smooth, add the rest of the ingredients.
Place on a flat plate, add some drops of yogurt, and swirl them with a knife.
Top with dukkah and more extra virgin olive oil.
YASSS!
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