Martha Stewart Beet Muhammara

Martha Stewart beet muhammara takes 70 minutes and a pound of beets plus toasted walnuts and pomegranate molasses to make a coarse, vividly pink Middle Eastern style dip. This make-ahead beet dip fits holiday entertaining, summer cookouts and potluck spreads as an easy side dish that keeps for days.

Toast the walnuts and let them cool before they go into the processor, because warm nuts turn the dip oily and heavy. Skip that and the muhammara loses the coarse, nutty bite that makes it different from hummus.

Martha swaps the red bell peppers of the traditional dip for beets, so the color gets a lot brighter. The walnuts stay, which keeps the nutty, coarse texture that muhammara is known for.

Martha Stewart Beet Muhammara

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Course: Side DishCuisine: American, Middle EasternDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

290

kcal

Beets, toasted walnuts and pomegranate molasses blend into a coarse, earthy dip with a sweet-tart finish. It chills for at least an hour, so the flavors settle before you serve it with crisp radishes.

Ingredients

• 1 1/2 cups walnut halves, toasted and cooled
  

• 2 pounds red or Chioggia beets, peeled and chopped (3 cups)
  

• 1 small clove garlic, peeled
  

• 2 teaspoons ground cumin
  

• 2 tablespoons fresh lemon juice
  

• 2 teaspoons ground Aleppo pepper
  

• 2 tablespoons pomegranate molasses, such as Al Wadi
  

• 2/3 cup extra-virgin olive oil, plus more for drizzling
  

• Kosher salt and freshly ground black pepper
  

• Fresh cilantro and sliced radishes, for serving
  

Directions

• Blend the base: Puree 1 1/2 cups toasted walnuts, 3 cups chopped beets, 1 garlic clove, 2 teaspoons cumin, 2 tablespoons lemon juice, 2 teaspoons Aleppo pepper and 2 tablespoons pomegranate molasses. Use a food processor and run it for about 30 seconds, until everything is combined.
• Add oil and season: Stream in 2/3 cup olive oil while the machine runs, then puree to a coarse but even texture. Season with kosher salt and freshly ground black pepper.
• Chill the dip: Cover the dip and refrigerate it for at least 1 hour and up to 3 days. That rest lets the flavors come together, so it tastes better than it does straight from the processor.
• Serve with radishes: Top the dip with a drizzle of olive oil and fresh cilantro. Then set sliced radishes alongside for dipping.

Tools for this recipe

• Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How far ahead can I make beet muhammara?

You can make it up to 3 days ahead and keep it covered in the refrigerator. It actually tastes best when made in advance, since the flavors have time to blend.

Can I use pre-cooked beets?

The recipe uses raw beets, peeled and chopped, so the dip keeps a coarse texture. Pre-cooked beets would make it softer and wetter, so you may need less oil.

What can I serve with beet muhammara?

Sliced radishes are the classic partner here, and their crunch works well against the creamy dip. Pita chips, cucumber rounds or toasted flatbread also work for scooping.

What if I can't find Aleppo pepper or pomegranate molasses?

For Aleppo pepper, use a smaller pinch of red pepper flakes mixed with a little paprika, since Aleppo is milder. For pomegranate molasses, a splash of balsamic vinegar brings a similar sweet-tart note.

What's the biggest mistake when making this dip?

Over-processing is the usual problem, because it turns the walnuts into a smooth paste. Stop when the texture is coarse but even, so you still get a little bite from the nuts.