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

Hello everybody, 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. For mine, I will make it a bit unique. This will be really delicious.

Beetroot and walnut dip - a variation of Muhammara (vegan) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Beetroot and walnut dip - a variation of Muhammara (vegan) is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have beetroot and walnut dip - a variation of muhammara (vegan) using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Beetroot and walnut dip - a variation of Muhammara (vegan):
  1. Take large-ish beetroot, cooked until tender and then cooled and peeled
  2. Take walnuts
  3. Get juice of 1 medium lemon
  4. Take pomegranate molasses
  5. Make ready olive oil
  6. Prepare ground sumac
  7. Take ground cumin
  8. Take Generous pinch (or more) of cayenne pepper
  9. Make ready salt
  10. Make ready Walnuts/ chopped parsley to garnish
Steps to make Beetroot and walnut dip - a variation of Muhammara (vegan):
  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.

So that’s going to wrap this up with this exceptional food beetroot and walnut dip - a variation of muhammara (vegan) recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!