Step-by-Step Guide to Prepare Favorite Beetroot and walnut dip - a variation of Muhammara (vegan)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special 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 is gonna smell and look delicious.

Beetroot and walnut dip - a variation of Muhammara (vegan) is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. 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 get started with this 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):

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

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