Food & Cooking Recipes Appetizers Beet Muhammara Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: The Ingalls Prep Time: 10 mins Total Time: 1 hrs 10 mins Servings: 8 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. Ingredients 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 ⅔ 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. Rate it Print