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Gallery Beet Muhammara Credit: The Ingalls Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 8

Ingredients Ingredient Checklist 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

Gallery Beet Muhammara Credit: The Ingalls

Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 8

Beet Muhammara      Credit: The Ingalls  

Beet Muhammara

Credit: The Ingalls

Beet Muhammara

Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 8

Recipe Summary

prep: 10 mins total: 1 hr 10 mins

Servings: 8

prep: 10 mins

total: 1 hr 10 mins

prep:

10 mins

total:

1 hr 10 mins

Servings: 8

8

Ingredients

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

Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds. Stream in oil; puree to a coarse but even texture. Season with salt and black pepper. Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside.

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All Reviews for Beet Muhammara

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All Reviews for Beet Muhammara

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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