Christopher Testani
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Serves : 1 1/3 cups

Emily Fiffer and Heather Sperling of Botanica in Los Angeles created this vibrant purple dip when they were trying to “Botanica-ize” the traditional Middle Eastern red pepper dip. “I love the texture and sweet earthiness that comes from the raw beet,” says Fiffer. Slideshow: More Beet Recipes

How to Make It


In a small skillet, toast the cumin over 
moderately high heat until fragrant, 
1 minute. Transfer to a food processor. Add the beet, 3/4 cup of walnuts, lemon juice, pomegranate molasses, garlic and the 1 1/4 teaspoons of Urfa. Pulse to finely chop. With the machine on, drizzle in the olive oil until the dip is almost smooth. 
Season with salt. Transfer to a small bowl and garnish with more walnuts and Urfa. 

Make Ahead

The muhammara can be refrigerated for up to 1 week.


Urfa biber, or Urfa pepper, is 
a smoky, sour Turkish chile. It’s available 
at or

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