For the moutabel carrot:
Peel the carrot and steam until cooked. Leave to cool.
In a mixer, add the cooked carrot, garlic, tahini oil, salt and lemon salt. Blend to a smooth, paste-like consistency.
Garnish with olive oil and black olives.
For the moutabel cauliflower: Follow the same procedure above, but replace carrot with cauliflower.
For the moutabel beetroot:
Steam the beetroot until cooked then let it cool.
Peel the beetroot and put in a blender. Add garlic, tahini oil, salt, lemon salt and blend to a smooth, paste-like consistency.
Garnish with olive oil.