Moutabbel is a Levantine style dip, made with roasted aubergines, and mixed with some tahini (sesame paste), yogurt and a bit of spices to make a creamy dip. Moutabbel is always mixed up with Baba Ganoush, which is also a dip made with aubergines, but without the tahini. It has a dash of pomegranate molasses, some parsley and some chopped onions and tomatoes folded into it. You can say, it is basically a vegan dip. 🙂 I was browsing through Google and I could see many recipes actually using both the names interchangeably. Even I was under the same impression till I read about the difference!
I have not been successful with the original moutabbel. The aubergines always give up on me! 🙁 It either doesn’t get cooked or it gets too charred, so on and so forth. But when I spotted this recipe in a recipe cut out, I wanted to try. Sweet Potato is not something we cook with, though I know it has a lot of health benefits. Umma used to not buy them as they are as notorious as tapioca for her diabetes. Back home, mattamma would boil these as tea time snack. We had to just eat up along with our cup of chai, though I never liked it and ate it only because she took the effort to boil and peel them for us.
I was really not sure how much this moutabbel would fare but Alhamdulillah, it was accepted by the hummus crazy folks at home. Azza initially asked, “Ummi, why is the hummus sweet?” 😉 She thought she had a problem with her taste buds, so cleaned it up along with her khubbus. The quantity was little so it got over without much fuss. HD didn’t seem to like it much. Since the moutabbel is slightly sweet, I paired it up with the spicy pepper chicken roast and it paired up quite well! Off to the recipe…
- 2 small sweet potatoes
- 2 tbsp yogurt
- 2 tbsp tahini sauce
- ½ tsp cumin powder
- 1 tsp paprika powder
- A squeeze of lime juice
- Salt and pepper to taste
- Olive oil as required
- Preheat oven to 200 degrees.
- Wash the sweet potato well. Chop them up onto pieces.
- Brush olive oil on a baking tray and spread out the sweet potato. Bake for around 1 hour or till the sweet potatoes are done.
- When cool enough to handle, peel off the skin and mash up till smooth. Allow to cool completely.
- Once cool, add in the remaining ingredients and whisk very well till combined.
- Serve topped with olive oil with khubz and roast chicken.