Moutabal shawandar from Sumac by Anas Atassi

Name: Moutabal shawandar from Sumac by Anas Atassi
Ingredients: Salt; pepper; Extra-virgin olive oil; Juice of 1 organic lemon; 1 small bunch of flat-leaf parsley (coarsely chopped); 1 tablespoon of nigella seeds; 500 g (1 lb 2 oz) of cooked beetroot (drained, if you use vacuum-packed beetroot); 2 garlic cloves (peeled); 2 tablespoons of tahini; 125 g (4½ oz) of Greek yoghurt

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Chop the beetroot into chunks and put them in a food processor. Add the yoghurt, garlic, tahini, lemon juice, salt and pepper. Purée on the pulse setting until well mixed, but not too finely...

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Ingredients

Salt
pepper
Extra-virgin olive oil
Juice of 1 organic lemon
1 small bunch of flat-leaf parsley (coarsely chopped)
1 tablespoon of nigella seeds
500 g (1 lb 2 oz) of cooked beetroot (drained, if you use vacuum-packed beetroot)
2 garlic cloves (peeled)
2 tablespoons of tahini
125 g (4½ oz) of Greek yoghurt