Traditional muhammara is a sweet-smoky blend of roasted red peppers, toasted walnuts, pomegranate molasses, and spices popular in Turkish and Syrian cuisine. A true multi-use recipe bursting with flavor, it makes a delicious dip, a spread for sandwiches, and even a sauce for meat and fish. Our simple version incorporates beets, which gives the already nutrient-packed mixture a splendid color, along with a boost of vitamins and minerals. We tested several methods of preparing the beets, steering away from roasting to minimize kitchen time. Some tasters loved the flavor and texture imparted by raw grated beets, but for optimal creaminess we found that microwaving grated beets softened them just enough to blend into the mixture while preserving their bright, fresh flavor as well as their nutrients. Some recipes thicken the dip with bread, but we opted for protein-rich walnuts to do the job. Jarred roasted peppers added smokiness without any hassle. A touch of pomegranate molasses gave the dip its hallmark sweet yet slightly bitter flavor. Pomegranate molasses can be found in the international aisle of well-stocked supermarkets; if you can’t find it, substitute 1 tablespoon lemon juice plus 1 tablespoon mild molasses for the 2 tablespoons of pomegranate molasses. You can use the large holes of a box grater or a food processor fitted with a shredding disk to shred the beets. Serve with vegetables, whole-grain crackers, or whole-grain chips.
Ingredients
- 8 ounces beets, trimmed, peeled, and shredded
- 1 cup jarred roasted red peppers, rinsed and patted dry
- 1 cup walnuts, toasted
- 1 scallion, sliced thin
- 2 tablespoons cold-pressed extra-virgin olive oil
- 2 tablespoons pomegranate molasses
- 2 teaspoons lemon juice
- ¾ teaspoon salt
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 2 tablespoons minced fresh parsley
- Microwave beets in covered bowl, stirring often, until beets are tender, about 4 minutes. Transfer beets to fine-mesh strainer set over bowl and let drain for 10 minutes.
- Process drained beets, peppers, walnuts, scallion, oil, pomegranate molasses, lemon juice, salt, cumin, and cayenne together in food processor until smooth, about 1 minute, scraping down sides of bowl as needed.
- Transfer mixture to serving bowl. Season with salt to taste. (Muhammara can be refrigerated for up to 3 days; bring to room temperature before serving.) Drizzle with extra oil to taste, and sprinkle with parsley before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 150 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Sodium 330 mg 6% |
carbohydrates 9 g 7% |
Dietary Fiber 2 g 5% |
Sugars 6 g 7% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |