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

Beetroot and walnut dip - a variation of Muhammara (vegan). Muhammara is a dip which originated in the Syrian city of Aleppo. Bursting with flavours from originally red bell pepper and walnuts it. How to make Muhammara Dip - a flavorful Middle Eastern appetizer made with roasted peppers and walnuts.

An incredibly vibrant dip made with beetroot, walnuts and breadcrumbs at Demuth's Cookery School in Bath. This is another of our new bite-size food films. Muhammara, a name derived from the Arabic word for reddened, is a spicy red pepper and walnut dip. 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. It's of large-ish beetroot, cooked until tender and then cooled and peeled.
2. You need of walnuts.
3. It's of juice of 1 medium lemon.
4. Prepare of pomegranate molasses.
5. Prepare of olive oil.
6. Prepare of ground sumac.
7. Prepare of ground cumin.
8. It's of Generous pinch (or more) of cayenne pepper.
9. You need of salt.
10. Prepare of Walnuts/ chopped parsley to garnish.

Its origins are Syrian but it's now found all over the Middle East and Turkey. There are plenty of variations but the most common ingredients are olive oil, walnuts, breadcrumbs, and fresh or dried. Muhammara is a Syrian roasted red pepper and walnut dip that is bursting with so much flavor it will make you weak at the knees. Different incantations of this dip are served all over Armenia, Turkey, and Lebanon.

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..

There are lots of variations containing cumin, red pepper flakes, cayenne pepper, garlic. Muhammara is a Middle Eastern vegan dip that's made with walnuts, roasted red peppers, breadcrumbs, olive oil and spices - easy to make in ONE simple step! 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.

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