Beet Muhammara, coming right up!
If this looks and sounds new to you, muhammara is a red pepper and walnut spread traditionally made with pomegranate molasses. It’s a tasty and unique dip made from beets and is tangy and spiced with steamed or roasted peppers, garlic, and lemon juice.
The word Muhammara means “red” in Arabic so for this easy Beet Muhammara recipe, I used beets to create a ruby-hued Middle-Eastern dip! Beets are a power food. They’re packed with fiber, folate, potassium, magnesium, and many vitamins and minerals. And, they taste good. The bold vibrant colors will have your mouth watering!
Beet Muhammara is so unexpected yet so versatile. We start with our delicious steamed beets, add in some toasted walnuts, garlic, date syrup, and a hint of lemon for a pop of tang. This vegan, gluten-free spread pairs perfectly with warm pita bread or crackers for dipping, adding to salads, or sandwiches. Add some color and extra flavor with sumac and serve it up!
Scroll down below for the full Beet Muhammara recipe!
Beet Muhammara
Author: Micah Siva
Serves: 8
INGREDIENTS
- 2 beets, steamed or roasted, chopped
- 1/2 cup walnuts, toasted
- 2 cloves of garlic
- 3 tbsp date syrup
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp sumac
INSTRUCTIONS
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Combine all ingredients in a food processor until smooth.
-
Top with additional olive oil and sumac.
-
Enjoy!
For more delicious sauces + dips, click here!
Beet Muhammara
Ingredients
- 2 beets steamed or roasted, chopped
- 1/2 cup walnuts, toasted
- 2 cloves garlic
- 3 tbsp date syrup
- 1 tbsp olive oil
- Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp sumac
Instructions
- Combine all ingredients in a food processor until smooth.
- Top with additional olive oil and sumac.
- Enjoy!