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

Name: Beetroot and walnut dip - a variation of Muhammara (vegan)
Cuisine: British
Ingredients: 2 large-ish beetroot, cooked until tender and then cooled and peeled; 1/2 cup walnuts; juice of 1 medium lemon; 1-2 tbsp pomegranate molasses; 1 tbsp olive oil; 1 tsp ground sumac; 1 tsp ground cumin; Generous pinch (or more) of cayenne pepper; Pinch salt; Walnuts/ chopped parsley to garnish

Alessandra @alessa

Muhammara is usually made with red peppers but i can’t eat those so here’s a version with beetroot instead. Lovely as a dip alongside hummus. My favourite way to eat it is spread on sourdough toast and then topped with some rocket, feta and avocado.
#vegan

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Ingredients

2large-ish beetroot, cooked until tender and then cooled and peeled
1/2 cupwalnuts
juice of 1 medium lemon
1-2 tbsppomegranate molasses
1 tbspolive oil
1 tspground sumac
1 tspground cumin
Generous pinch (or more) of cayenne pepper
Pinchsalt
Walnuts/ chopped parsley to garnish

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Steps

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.