Best Beet Muhammara Recipes

IT'S MUHAMMARA

It's Muhammara image

Mixologists named this drink after a Middle Eastern hot red pepper dip.

Provided by Food Network

Categories beverage

Time 10m

Yield 1 cocktail (plus extra bell pepper juice)

Number Of Ingredients 8

Ingredients

1 red bell pepper, stemmed and seeded
1 ounce dark rum
3/4 ounce silver tequila
1/2 ounce fresh lemon juice
1/4 ounce simple syrup
1/4 ounce caraway liqueur (such as Combier Kümmel)
1 dash of black walnut bitters
Lemon peel, for garnish

Steps:

Make the bell pepper juice: Puree the bell pepper in a high-powered blender (or juice in a juicer). Strain through a fine-mesh sieve.
For each cocktail: Combine 1 ounce bell pepper juice, the rum, tequila, lemon juice, simple syrup, caraway liqueur and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with lemon peel.

BEET MUHAMMARA

Beet Muhammara image

A brilliant red-purple take on the Middle Eastern dip made with walnuts and peppers. We used red beets but Chioggia beets would also make a spectacular dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h10m

Number Of Ingredients 10

Ingredients

1 1/2 cups walnut halves, toasted and cooled
2 pounds red or Chioggia beets, peeled and chopped (3 cups)
1 small clove garlic, peeled
2 teaspoons ground cumin
2 tablespoons fresh lemon juice
2 teaspoons ground Aleppo pepper
2 tablespoons pomegranate molasses, such as Al Wadi
2/3 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
Fresh cilantro and sliced radishes, for serving

Steps:

Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds. Stream in oil; puree to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Muhammara (Red Pepper and Walnut Spread) image

Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. 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. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.

Provided by The New York Times

Categories dips and spreads, appetizer

Time 5m

Yield About 1 1/2 cups

Number Of Ingredients 10

Ingredients

1 large fresh red bell pepper, roasted (see note), or 1 chopped frozen red bell pepper, thawed
1/2 cup chopped scallions (3 to 4 scallions)
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon kosher salt, more to taste
3 teaspoons pomegranate molasses
1 teaspoon red pepper flakes (preferably Marash or Aleppo), more to taste
5 tablespoons olive oil
3/4 cup walnuts, lightly toasted
4 to 6 tablespoons fresh bread crumbs

Steps:

Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams