Recipe: Yummy Beetroot and walnut dip – a variation of Muhammara (vegan) – Kulis Kocaeli

Recipe: Yummy Beetroot and walnut dip – a variation of Muhammara (vegan)

Beetroot and walnut dip – a variation of Muhammara (vegan). Muhammara is a spicy Syrian red pepper and walnut dip. When I go to an Indian or Mexican restaurant, sometimes I think I'm going to die, for example, Alberto and I went to Frankfurt when we were living in Germany and we ate at a traditional vegetarian Indian restaurant. 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.

Beetroot and walnut dip - a variation of Muhammara (vegan) This brightly hued, roasted red pepper and walnut dip, called Muhammara, will become your new favorite party appetizer. It hails from Syria, with many variations. Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses! You can have Beetroot and walnut dip – a variation of Muhammara (vegan) using 10 ingredients and 6 steps. Here is how you achieve that.

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

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

I have never made a dip with nuts before. I definitely recommend this for everyday snacking as well as a dinner party appetizer. 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.

Beetroot and walnut dip – a variation of Muhammara (vegan) step by step

  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..

When I lived in the Bay Area, I always purchased muhammara at the San Mateo farmers' market. The red pepper dip is a lot more difficult for me to. The result is a dip way more complex than hummus as it calls for freshly roasted red peppers which pack way more flavor than those found in a jar. I'm a dip girl – I love having homemade dips on hand and am always snacking on hummus, guacamole, kopanisti and now this muhammara. This piquant Middle Eastern dip is based on a recipe from author Peter Balakian.

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