A Temple of Female Badassery
It seems apropos that the 1966 Czech surrealist comedy art film Daisies plays in regular rotation on the one blank wall at Amaryllis on Providence’s endearing Westminster Street. The plot centers arou...
This crimson-colored spread is one of the prettiest ones we make and one of the simplest recipes. It is also our most requested! Serve it as we do with toasted pita bread or as part of a crudité platter.
Ingredients
SERVINGS: 4 Serving(s)
- 1½ teaspoons cumin seed
- 1½ teaspoons coriander seed
- ¾ cup walnuts, toasted
- 1 tablespoon smoked paprika
- ½ tablespoon salt
- 1 medium uncooked beet, peeled and chopped
- ¼ cup orange juice
- 1 tablespoon pomegranate molasses
- ¼ cup extra virgin olive oil
- Pomegranate seeds, edible flowers and walnuts for garnish
Preparation
Heat a cast-iron skillet over medium heat. Once hot, toast cumin and coriander seeds until fragrant and set aside. Place walnuts in a food processor with seeds and paprika and pulse to combine. Add salt, chopped beet, orange juice and pomegranate molasses and pulse until somewhat smooth. Slowly drizzle in olive oil until a creamy consistency is achieved. Add more oil if needed. Garnish with seeds, flowers and nuts.
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