Best 3 Beet Muhammara Recipes
**Discover the vibrant flavors and textures of Beet Muhammara, a delightful dip or spread from the Middle Eastern cuisine.** This vibrant dish, also known as beet hummus or beet red pepper dip, captivates taste buds with its unique blend of earthy beets, roasted red peppers, walnuts, and warm spices. Savor the smooth and creamy texture as you spread it on pita bread, crackers, or vegetable crudités. As you explore this article, embark on a culinary journey through three distinct variations of Beet Muhammara. Dive into the classic Beet Muhammara recipe, featuring the harmonious balance of flavors from roasted beets, red peppers, and walnuts. Delve into the tangy and refreshing Beet Muhammara with Yogurt, where creamy yogurt adds a delightful twist to the traditional recipe. And for those seeking a vegan alternative, uncover the secrets of Vegan Beet Muhammara, crafted with plant-based ingredients to deliver the same delectable experience. Prepare to tantalize your palate with this versatile and vibrant dip, perfect for entertaining guests, enjoying as a healthy snack, or adding a pop of color and flavor to your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
IT'S MUHAMMARA
Mixologists named this drink after a Middle Eastern hot red pepper dip.
Provided by Food Network
Categories beverage
Time 10m
Yield 1 cocktail (plus extra bell pepper juice)
Number Of Ingredients 8
Steps:
- Make the bell pepper juice: Puree the bell pepper in a high-powered blender (or juice in a juicer). Strain through a fine-mesh sieve.
- For each cocktail: Combine 1 ounce bell pepper juice, the rum, tequila, lemon juice, simple syrup, caraway liqueur and bitters in a shaker with ice; shake for 30 seconds. Strain into a coupe glass. Garnish with lemon peel.
BEET MUHAMMARA
A brilliant red-purple take on the Middle Eastern dip made with walnuts and peppers. We used red beets but Chioggia beets would also make a spectacular dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h10m
Number Of Ingredients 10
Steps:
- 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.
MUHAMMARA (RED PEPPER AND WALNUT SPREAD)
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce - the two final spreads are similar in taste.
Provided by The New York Times
Categories dips and spreads, appetizer
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 10
Steps:
- Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
- Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 4 grams
Tips:
- Choose the best beets: Look for beets that are firm and have a deep, rich color. Avoid beets that are bruised or have blemishes.
- Roast the beets: Roasting the beets intensifies their flavor and makes them easier to peel. To roast the beets, preheat the oven to 400 degrees Fahrenheit. Cut the beets into 1-inch cubes and toss them with olive oil. Roast the beets for 30-45 minutes, or until they are tender.
- Make the muhammara ahead of time: Muhammara can be made up to 3 days in advance. Store it in an airtight container in the refrigerator.
- Serve the muhammara with your favorite accompaniments: Muhammara can be served with pita bread, crackers, or vegetables. It can also be used as a dip for grilled meats or fish.
Conclusion:
Beet muhammara is a delicious and versatile dip that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as an appetizer, a snack, or a side dish, beet muhammara is sure to be a hit.
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