Edible Indy publishers’ youngest daughter is named Mara, and it’s why we call this one Beetroot MuhaMara. Based on classic muhammara (a dip of roasted peppers, tomato paste and walnuts), our magenta variation omits the tomato paste in favor of roasted red beets. It does, of course, have those tasty local walnuts.
Ingredients
- 2 red bell peppers, roasted, peeled and seeded
- 1 medium beetroot, roasted and peeled
- 1 clove garlic, crushed
- 1 tablespoon balsamic vinegar*
- Juice of ½ lemon
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika powder
- Dried chili flakes or cayenne pepper, to taste
- Salt, to taste
- 2 tablespoons extra-virgin olive oil
- 1 cup walnuts, toasted and coarsely chopped
Instructions
Chop the roasted and peeled peppers and add to the bowl of a food processor. Do the same with the peeled beetroot*. Add vinegar, lemon, garlic and spices and pulse until smooth but still has some texture.
Transfer to a bowl and add salt to taste. Stir in the coarsely chopped walnuts and olive all. Mix well, adding more balsamic, salt or cayenne pepper to finish to taste.
* Or you can use pomegranate molasses, that tangy sweet syrup popular in Middle Eastern cooking! The beets used in this recipe lend beautiful sweetness so balsamic vinegar works well here. If you like it sweeter, add honey to taste along with the balsamic vinegar.
NOTE: Have organic dried beetroot powder? Here’s another use for it: Substitute fresh beetroot used in this recipe with a tablespoon (or to taste) beetroot powder. Beetroot powder will make your dip runnier, in which case you can eliminate 1 tablespoon of olive oil.
