Name: Beet Muhammara
Total time: 5 min
Yield: 1 1/3 cups
Ingredients: 1 1/2 teaspoons ground cumin; 1 large red beet, peeled and chopped; 3/4 cup chopped toasted walnuts, plus more for garnish; 3 tablespoons fresh lemon juice; 1 tablespoon pomegranate molasses; 1 garlic clove; 1 1/4 teaspoons Urfa biber (see Note), plus more for garnish; 1/4 cup extra-virgin olive oil; Kosher salt

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.

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Beet Muhammara

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