Anissa Helou’s mutabbal shamandar – beet dip – recipe

“I first learned how to make this dip in Aleppo, where I used to lead culinary tours before the uprising,” says Anissa Helou.“One of the highlights of my tours was a cooking lesson with Maria Gaspard, a charming woman chef who taught my groups all kinds of fabulous dishes, including this one, which is also widely made in Lebanon.“Not only is it very beautiful with its vibrant purple colour, but it is also delectable. Maria boiled the beets, but I like to roast them so they don’t get watery and their flavour is more intense.”Mutabbal shamandar – beet dipIngredients:(Serves 6)600g beets80ml tahini, or to taste1 garlic clove, peeled, minced to a fine pasteJuice of 1½ lemons, or to tasteSea saltExtra virgin olive oil to drizzle over the dip1tbsp finely chopped flat-leaf parsley or slivered pis