Muhammara is a dip made from ground nuts and vegetables. Often this is made with roasted peppers and almonds but our version uses beetroot for a deep purple colour. You can buy ready cooked beetroot (not in vinegar) or roast whole beetroot in foil in the oven until soft before rubbing off the skin. You can use a food processor or a pestle and mortar, which will produce a much rougher consistency.
Muhammara originated in Syria and is popular in Middle Eastern cuisine.If you're interested in dishes from this region, please do have a look at our upcoming Middle Eastern cookery classes. We would love to see you there.
Dietary: Vegan, Gluten Free Option, Contains Nuts
2 medium raw beetroot
30g breadcrumbs (can be wheat free bread)
1 tsp paprika
pinch of cayenne or chilli flakes
150mls hot water
200g cashews or walnuts, roasted
1 clove garlic, crushed
2 tbsps pomegranate syrup
1 tsp ground roasted cumin
2 tbsps nut oil or olive oil
Salt to taste
Preheat the oven to 200C/Gas6
Place the washed but unpeeled beetroot in a deep metal tray, cover in foil and roast for about 1 to 1.5 hours in a hot oven until the beetroot feels slightly soft.
Allow the beetroot to cool and then peel, chop and blend in a food processor or in a large pestle and mortar.
Put the breadcrumbs into a bowl and sprinkle with the paprika and cayenne and then pour on the hot water. Leave for about 5 minutes.
Blend all the ingredients, except for the oil together to a creamy texture. You may need to add more water.