Botanica
Explore the vibrant flavors of Beet Muhammara, a vegan dip made with roasted beets and walnuts. Perfect for mezze platters or as a spread—insanely dippable and irresistibly spicy.
Ingredients
- 1 medium raw beet, peeled and cubed
- ¾ cup toasted walnuts
- 1 garlic clove
- 1½ teaspoons ground cumin
- Juice from 1 lemon, plus more to taste
- 1 heaped teaspoon urfa biber chile flakes
- 1 tablespoon pomegranate molasses
- ½ teaspoon salt, plus more to taste
- Olive oil
- Toasted walnuts and cilantro (to garnish)
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