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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, beetroot and walnut dip - a variation of muhammara (vegan). It is one of my favorites. This time, I am going to 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 recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Beetroot and walnut dip - a variation of Muhammara (vegan) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook beetroot and walnut dip - a variation of muhammara (vegan) using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot and walnut dip - a variation of Muhammara (vegan):

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

Steps 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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