Spicy Beet-Labaneh Dip | Bengingi

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Spicy Beet-Labaneh Dip

cook:

1 h 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.

Picture for Spicy Beet-Labaneh Dip

2 plates

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Ingredients

5 ½ medium size beets

2 tbsp labaneh cheese

2 tbsp Calabrian chili paste

2 tbsp extra virgin olive oil

1 tbsp salt

Yogurt (for decoration)

Dukkah (for decoration)

Directions

Step 1

Preheat your oven to 450F or 230C.

Step 2

Bake the beets for about an hour until they are soft.

5 ½ medium size beets

Step 3

Let the beets cool down for about 30 min.

Step 4

In a food processor, blend the beets (we used the skin as well, it was delicious).

2 tbsp labaneh cheese

2 tbsp Calabrian chili paste

2 tbsp extra virgin olive oil

1 tbsp salt

Step 5

Once smooth, add the rest of the ingredients.

Step 6

Plate on a flat plate, add some drops of yogurt and swirl them with a knife.

Yogurt (for decoration)

Step 7

Top with dukkah and more extra virgin olive oil.

Dukkah (for decoration)

extra virgin olive oil

Step 8

YASSS!

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