Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, beetroot and walnut dip - a variation of muhammara (vegan). One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Beetroot and walnut dip - a variation of Muhammara (vegan) is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Beetroot and walnut dip - a variation of Muhammara (vegan) is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Get large-ish beetroot, cooked until tender and then cooled and peeled
- Make ready walnuts
- Get juice of 1 medium lemon
- Get pomegranate molasses
- Prepare olive oil
- Get ground sumac
- Prepare ground cumin
- Make ready Generous pinch (or more) of cayenne pepper
- Get salt
- Take Walnuts/ chopped parsley to garnish
Steps 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. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
