Ruby Beet & Walnut Muhammara

Ingredients

• 2 raw beets (260 g)
• 2/3 cup (80 g) chopped walnuts
• 1/3 cup (60 g) jarred roasted red peppers
• 2 tbsp (30 ml) olive oil
• 1 tbsp (14 g) pomegranate molasses
• 1 tsp (2 g) ground cumin
• 2 tbsp (30 ml) lemon juice
• 1/3 cup (30 g) whole-wheat breadcrumbs

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Toast the walnuts in a dry pan until they smell nutty, then cool.
2. Coarsely grate the raw beets; it blends far better grated than chunked.
3. Blitz the beets, walnuts, peppers, oil, molasses, cumin and lemon to a coarse paste, keeping some texture in the nuts.
4. Rest 20 minutes before serving so the breadcrumbs swell.