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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beetroot and walnut dip - a variation of muhammara (vegan). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Beetroot and walnut dip - a variation of Muhammara (vegan) is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Beetroot and walnut dip - a variation of Muhammara (vegan) is something that I’ve loved my entire life.

To get started with this recipe, we have to first 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. Get large-ish beetroot, cooked until tender and then cooled and peeled
2. Get walnuts
3. Take juice of 1 medium lemon
4. Make ready pomegranate molasses
5. Prepare olive oil
6. Make ready ground sumac
7. Make ready ground cumin
8. Prepare Generous pinch (or more) of cayenne pepper
9. Get 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.

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