Beet Muhammara

beet muhammara in bowl
Photo: The Ingalls
Prep Time:
10 mins
Total Time:
1 hrs 10 mins

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.


  • 1 ½ 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

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

  • Kosher salt and freshly ground black pepper

  • Fresh cilantro and sliced radishes, for serving


  1. 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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