Beetroot muhammara

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Beetroot muhammara

Suitable for vegans
Category Miscellaneous
Serves 6
Preparation 30 mins
Cooking 1 hr

Rating: Rated 0 / 5 (0 ratings)

Muhammara is a dip made from groundnuts and vegetables, often using roasted peppers and almonds. This version uses beetroot for a deep purple colour. For convenience, you can buy ready-cooked beetroot (not in vinegar) to speed up the recipe.
How to…
Make breadcrumbs
An easy way to make breadcrumbs is to cut the bread into cubes and dry them out in a warm oven. Doing this allows you to whizz them up to a much finer consistency. Completely dried out breadcrumbs will keep in a sealed jar in the fridge, or you can freeze them.
Go Vegan
If serving with bread, check lavash ingredients, or opt for pitta to be on the safe side.


  • 2 medium uncooked beetroots, washed
  • 1 tsp paprika
  • 150ml hot water
  • 200g cashews or walnuts, roasted
  • 1 tsp cumin seeds, dry-fried and ground
  • salt, to taste
  • 30g breadcrumbs
  • pinch of cayenne or chilli flakes
  • 1 clove garlic, crushed
  • 2 tbsp pomegranate syrup
  • 2 tbsp olive oil


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Wrap the unpeeled beetroots in foil and roast in the oven for about 1 hour, dependingon their size, until they feel slightly soft. Allow the beetroots to cool and then peel.

Stage 2

Put the breadcrumbs into a bowl and sprinkle with the paprika and cayenne, then pour on the hot water. Leave for 5 minutes.

Stage 3

To make the muhammara, use a food processor, or a pestle and mortar which will produce a much rougher consistency.
Chop then blend the cooked beetroot with the garlic. Chop then crush the roasted nuts. Mix together the beetroot, nuts and breadcrumbs. If you want a smoother consistency, continue blending the dip in the food processor.

Stage 4

Add the pomegranate syrup and ground cumin, taste and add salt plus more pomegranate syrup and spices to taste. Stir the olive oil in after blending. Eat with warm lavash or pitta bread.


Beetroot muhammara


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth
Photography: Rob Wicks | Eat Pictures

Nutritional info

Nutritional values are per serving.

  • Calories: 281g
  • Fat: 21g
  • Saturated fat: 4g
  • Protein: 8g
  • Carbohydrates: 15.5g
  • Sugars: 8.5g
  • Fibre: 2g
  • Salt: 1.4g

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