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We hope you got insight from reading it, now let's go back to beetroot and walnut dip - a variation of muhammara (vegan) recipe. You can cook beetroot and walnut dip - a variation of muhammara (vegan) using 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Beetroot and walnut dip - a variation of Muhammara (vegan):
- Take 2 of large-ish beetroot, cooked until tender and then cooled and peeled.
- Take 1/2 cup of walnuts.
- You need of juice of 1 medium lemon.
- You need 1-2 tbsp of pomegranate molasses.
- Take 1 tbsp of olive oil.
- Take 1 tsp of ground sumac.
- Prepare 1 tsp of ground cumin.
- Prepare of Generous pinch (or more) of cayenne pepper.
- Take Pinch of salt.
- Prepare of Walnuts/ chopped parsley to garnish.
Instructions to make Beetroot and walnut dip - a variation of Muhammara (vegan):
- Here’s everything you need... except the beetroot which need to be cooked first..
- 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..
- 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..
- Top with parsley and walnuts and enjoy 😁.
- 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..
- 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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