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
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
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.
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 laboiteny.com or amazon.com.
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