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
Ingredients
- 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
Equipment
- 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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