Beet & Walnut Dip

15 minutes
Makes 6 - 8 servings

Inspired by the Syrian red pepper and walnut dip called muhammara, this version uses another popular Middle Eastern ingredient, beets.

While most dips like this use roasted beets, this one leaves them raw. After a few minutes of chopping, all the ingredients go into the food processor, so you can have this appetizer on the table quickly.

What You'll Need


For the shopping list

  • 1 cup of walnuts
  • 4 cloves of garlic, peeled
  • 2 beets, roughly the size of tennis balls
  • 1/2 cup of breadcrumbs
  • 2 teaspoons NY Shuk Yemen Hawaij
  • 1 lemon, zest and juice
  • 10-12 pieces flat leaf parsley, leaves and stems
  • 2 tablespoons of pomegranate molasses

From our shop

Out of stock

2 tablespoons of  Preserved Lemon Paste
$19.00– Brooklyn - New York
1/4 cup of  Tahini
$11.00– Seattle - Washington
1 teaspoon of  Silk Chili
$10.00– Kahramanmaras - Turkey
1/4 cup of  Antheo D.O.P.
$32.00– Sicily - Italy
2 tablespoons of  Oregon Blackberry Honey
$10.00– Philomath - Oregon
1 teaspoon of  Kosher Sea Salt
$9.00– Gossen Island - Norway


From the kitchen

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Food Processor
  • Measuring Cups
  • Measuring Spoons

Eat this with grilled meats, vegetable fritters, or an herby frittata. Or scoop it up with pita, crackers, or even tortilla chips.

What you'll have to do

Step 1

Toast the walnuts in a 350F oven for about 10 minutes. Let cool a few minutes, then process with the garlic until the mix looks like breadcrumbs.

Step 2

Scrub the beets, trim off the root and stem ends, and cut into small pieces roughly 1/2" thick.

Step 3

Combine with the other ingredients in a food processor and pulse until finely chopped to a uniform texture. Taste and add salt if needed.

Step 4

Serve with vegetables (cucumbers, carrots, red peppers), tortilla, chips, or pita bread for dipping.

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