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

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, beetroot and walnut dip - a variation of muhammara (vegan). One of my favorites. For mine, I will 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 well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. 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 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. Take large-ish beetroot, cooked until tender and then cooled and peeled
2. Get walnuts
3. Prepare juice of 1 medium lemon
4. Take pomegranate molasses
5. Prepare olive oil
6. Prepare ground sumac
7. Make ready ground cumin
8. Prepare Generous pinch (or more) of cayenne pepper
9. Take salt
10. Get 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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