Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, beetroot and walnut dip - a variation of muhammara (vegan). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Beetroot and walnut dip - a variation of Muhammara (vegan) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Beetroot and walnut dip - a variation of Muhammara (vegan) is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook beetroot and walnut dip - a variation of muhammara (vegan) using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Beetroot and walnut dip - a variation of Muhammara (vegan):
- Prepare 2 large-ish beetroot, cooked until tender and then cooled and peeled
- Get 1/2 cup walnuts
- Make ready juice of 1 medium lemon
- Make ready 1-2 tbsp pomegranate molasses
- Make ready 1 tbsp olive oil
- Prepare 1 tsp ground sumac
- Make ready 1 tsp ground cumin
- Get Generous pinch (or more) of cayenne pepper
- Get Pinch salt
- Get Walnuts/ chopped parsley to garnish
Instructions to make Beetroot and walnut dip - a variation of Muhammara (vegan):
- Here’s everything you need… except the beetroot which need to be cooked first.
- 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.
- 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.
- Top with parsley and walnuts and enjoy 😁
- 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.
- 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.
So that is going to wrap it up with this exceptional food beetroot and walnut dip - a variation of muhammara (vegan) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
