Roasted Beet Muhammara, a Rich Beet Style Hummus


Roasted Beet Muhammara, a Rich Beet Style Hummus
  • 6 medium beets
  • 3-4 Cloves of Garlic
  • 1/4 cup olive oil
  • Salt & Pepper
  • 3/4 cup walnuts lightly toasted
  • 2 tbsp Snowdon House Onion and Garlic Mix
  • 3 tbsp Snowdon House Rose Cardamom Vinegar
  • 1 1/2 tsp freshly squeezed lemon juice
  • 1 tsp dried red pepper flakes
  • 1 tsp cumin
  • kosher salt
  1. Set oven temperature to 375

  2. Place the beets in a baking dish and rub them with the 1 tablespoon olive oil.

  3. Cover with foil and roast until tender when checked with a skewer, this takes about 1 hour.

  4. Set aside to cool for about an hour.

  5. Roast the walnuts for about 10 minutes in oven at the same time.

  6. Pulse the beets ,walnuts , onion and garlic dip mix until very finely chopped.

  7. Add the remaining 1/4 cup oil, the Strawberry Fir vinegar, lemon juice, pepper, cumin and 1/2 tsp salt; process into a puree.

  8. Season to taste with more salt, lemon juice, pepper.

  9. Serve at room temperature or cold. Store covered in the refrigerator for up to 3 days. Serve with Pita or crackers


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