BEET MUHAMMARA

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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

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.

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