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Beetroot mutabal with apple, walnuts and anchovy oil by Bethany Kehdy.

Beetroot mutabal with apple, walnuts and anchovy oil

29 March, 2023
Average: 4 (3 votes)

serves for


total time

0 HR 55 MIN


400g/14oz (3-4 small), unpeeled and washed
Green apples
2 tbsp, roughly chopped
1, zest and juice
60-75 ml (2-2 ½ II oz)
½ tsp, ground
Garlic cloves
1, finely chopped
Soft labneh
1-2 tbsp (or full-fat Greek yoghurt)
Flaky sea salt
To taste
Freshly ground black pepper
To taste
Anchovy oil
Olive oil
125ml (4 fl oz/ 1/2cup)
1, tinned in oil


This is what usually gets passed off as beetroot ‘hummus’ when, essentially, it is a mutabal. Although there is tahini in it, if there are no chickpeas, it’s not a hummus!

Step 01

Fill a large saucepan with salted water, add the beetroot and bring to a boil over high heat. 

Reduce the heat and simmer, covered, for 30-45 minutes, or until tender when pierced with a knife. 

Remove from the heat, drain, roughly chop and set the beets aside in a mixing bowl.

Step 02

Meanwhile, make the anchovy oil. Place a frying pan over medium heat, add the oil and anchovy and heat through, just until the anchovy is beginning to brown and sizzle. 

Transfer to a small food blender and blitz.

Set aside.

Step 03

Core and cut the apples into matchsticks and toss with the walnuts in a mixing bowl, add the grapefruit zest and 1-2 tablespoons of its juice.

Step 04

Add the tahini, cumin, and garlic – and labneh if using – to the bowl with the beetroot. 

Using a hand blender, blitz to a purée, adding the remaining grapefruit juice to form a spreadable consistency. 

Season with salt and pepper, taste and adjust as needed.

Step 05

Transfer the beetroot mixture to two shallow serving bowls or one large one, and create a shallow well in the middle. 

Fill with the apple and walnut mixture. 

Drizzle over the anchovy oil and serve immediately. Alternatively, if making in advance, place in the fridge and bring back to room temperature before serving.



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