Beet Muhammara

This gorgeous, garnet-hued dip is a healthy, make-ahead dish for entertaining.

Prep Time:

10 mins

Total Time:

1 hr 10 mins

Servings:

8

A vividly colored easy dip that tastes as good as it looks, this beet muhammara swaps in beets for the red bell peppers used in the traditional Middle Eastern dip but keeps the walnuts that give the dish its distinctive texture. We love this dip for entertaining as it brings a beautiful pop of color to any spread, and it tastes best when made in advance—you can make it as much as three days ahead.

Serve the dip with purple-and-white daikon and watermelon radishes to accentuate it's brilliant color.

Directions

Puree:

Puree nuts, beets, garlic, cumin, lemon juice, Aleppo pepper, and molasses in a food processor until combined, about 30 seconds.
Add oil and season:

Stream in oil; puree to a coarse but even texture. Season with salt and black pepper.
Cover and refrigerate:

Cover; refrigerate at least 1 hour and up to 3 days. Serve, topped with more oil and cilantro, with radishes alongside.