Beet Walnut Muhammara
Ingredients
- 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
Instructions
- 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.
