This vibrant dip from Falastin: A Cookbook is flavoured with allspice and cinnamon, and topped with feta, labneh, and a nutty salsa. Serve it as a snack or as part of a sharing feast.
Beetroot and Sweet Potato Dip
500g raw beetroots (about 4 medium),
Unpeeled 1 medium-sized sweet potato (240g)
70g bulgur wheat
75g pistachio kernels, lightly toasted and finely chopped
15g parsley, finely chopped
15g mint, roughly chopped, plus a few extra leaves to serve
1½ tbsp lemon juice
100ml olive oil
4 garlic cloves, crushed
½ tsp ground cinnamon
¼ tsp ground allspice
1 Medjool date
pitted and soaked in 50ml of boiling water for about 20 minutes
2 tbsp cider vinegar
Preheat the oven to 220°C fan.Tightly wrap the beetroots and sweet potato individually in foil and bake for about 1 hour, or until a knife inserted into the middle of each beetroot and the potato goes in easily.
Remove from the oven and, once cool enough to handle, peel and discard the skins of both vegetables.Roughly chop the beetroot into large chunks and set aside. The sweet potato can stay as it is. Keep the two separate, until needed. Put the bulgur into a small saucepan, for which you have a lid, along with 75ml of water and ⅛ teaspoon of salt. Bring to the boil on a high heat, then remove from the heat. Leave to sit, covered, for about 20 minutes, then fluff the bulgur up with a fork. Tip into a bowl and set aside for about 20 minutes, to cool. Stir in the pistachios, parsley, mint, lemon juice, 3 tablespoons of olive oil, ½ teaspoon of salt and a grind of black pepper. Set aside until needed.
Put 3 tablespoons of oil into a small sauté pan and place on a medium-high heat. Once hot, add the garlic and cook for about 2 minutes, or until lightly browned. Add the spices, cook for another couple of seconds, stirring frequently, then remove from the heat. Set aside to slightly cool and then put into the bowl of a food processor. Add the beetroot, 1 teaspoon of salt and a good grind of black pepper. Remove the date from its water, add to the food processor and blitz the mixture for about 1 minute, or until smooth. Add the sweet potato and pulse for another 20 seconds, until just incorporated.
Fold to combine – With the back of a spoon, smooth out the surface and make a well in the centre. Fill the dip with the bulgur salsa, top with the extra mint leaves, drizzle with the remaining tablespoon of oil and serve.