Recipe: Perfect Beetroot and walnut dip - a variation of Muhammara (vegan)

Beetroot and walnut dip - a variation of Muhammara (vegan). For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise. Muhammara is a spicy Syrian red pepper and walnut dip.

Originating from Syria, muhammara is a roasted red pepper and walnut dip is sweet, tangy, and lightly spicy. Great as a dip or a spread in wraps. When I lived in the Bay Area, I always purchased muhammara at the San Mateo farmers' market. You can have Beetroot and walnut dip - a variation of Muhammara (vegan) using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Beetroot and walnut dip - a variation of Muhammara (vegan)

1. Prepare 2 of large-ish beetroot, cooked until tender and then cooled and peeled.
2. Prepare 1/2 cup of walnuts.
3. It's of juice of 1 medium lemon.
4. Prepare 1-2 tbsp of pomegranate molasses.
5. It's 1 tbsp of olive oil.
6. Prepare 1 tsp of ground sumac.
7. Prepare 1 tsp of ground cumin.
8. You need of Generous pinch (or more) of cayenne pepper.
9. Prepare Pinch of salt.
10. Prepare of Walnuts/ chopped parsley to garnish.

The red pepper dip is a lot more difficult for me to. A rich dip that's sweet, tangy, savory, and nutty_Muhammara! Transform walnuts, pomegranate molasses and roasted peppers to make this mouthwatering Syrian. Muhammara is a vibrant red pepper dip originating from Syria.

Beetroot and walnut dip - a variation of Muhammara (vegan) instructions

1. Here’s everything you need... except the beetroot which need to be cooked first..
2. Heat the oven to 200C. Spread walnuts on a baking sheet and toast in the oven until lightly browned. This takes 5-15 minutes; shake the pan occasionally. They will smell beautiful! Allow to cool..
3. Put beetroot, walnuts... and everything else into a food processor or good blender. And blend until smooth. Taste.. add more cayenne or lemon depending on your taste..
4. Top with parsley and walnuts and enjoy 😁.
5. Note on cooking the beetroot... first, wash and trim the beetroot. Leave the skin on. They are easier to peel after cooking. You can boil or roast the beetroot..
6. To boil: add to boiling water and simmer covered for 20-30 minutes. To roast: oven at 200 C, drizzle each beetroot with oil, wrap in foil and seal well, put on baking sheet and roast til tender - this could be 60mins or longer. If you want to roast the beetroot in less time, peel then cut into wedges, drizzle with oil and then roast for about 40mins..

It's a perfect marriage of sweet peppers and earthy walnuts with a few spices thrown in. Muhammara is a Syrian dish and, like many dishes from that region, it is to die for. It comes together very easily and it's a flavour sensation, in my books. A delicious, subtly sweet and flavor-packed roasted red pepper dip with walnuts, Aleppo pepper, and pomegranate molasses. Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses!

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