Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press).
Yield: 4 cups
- 3 large fresh beets, peeled and quartered (do not use canned beets)
- 1 ⅓ cups toasted walnut pieces (plus more for garnish, optional)
- ⅓ cup Panko bread crumbs
- 3 large garlic cloves
- 1 tablespoon ground cumin
- 1 ½ teaspoons sea salt
- Freshly ground black pepper
- ⅛ teaspoon red pepper flakes
- 2 tablespoons pomegranate molasses or mild molasses, not blackstrap
- 3 tablespoons lemon juice
- ⅓ cup olive oil
In a food processor, combine the beets, walnuts, bread crumbs, garlic, cumin, salt, pepper, red pepper flakes, molasses, and lemon juice and pulse to a textured paste.
With the motor running, drizzle in the olive oil and process until fairly smooth, but still textured. Scrape the mixture into a serving bowl, garnish with walnuts, if using, and serve.
Betsy DiJulio is a longtime vegan and food journalist. An exhibiting artist and board-certified art instructor, she enjoys food styling and photography. Betsy blogs about her vegan delights at TheBloomingPlatter.com.
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Betsy DiJulio says
Nava~I find myself, once again, honored to find one of my recipes on Veg Kitchen. This Mediterranean beet spread seems to be a favorite of everyone, including me! A healthy cooking and yoga instructor in our area recently posted a message on Facebook saying she served it for a friend's birthday with lettuce, olives, and such as a filling for roll-your-own lettuce burritos. Mmm. However you and your readers serve it, please enjoy, and thanks again!
I can attest that this is as delicious as it looks! I served it just as in the photos, with olives and fresh pita. Great appetizer to impress company with, though you need not wait for guests to try it!
This looks beautiful! Just want to double check, the beets are raw, right?
Anne, yes, the beets are raw. But if you want to very lightly cook them, if you prefer, I'm sure the recipe will be just as good.
Thanks! I think I'll try it with raw beets, the color is fabulous!
Served this for the Super Bowl with whole wheat pita pieces and brown rice snaps (gluten free for me) and loved it! I also used gluten free bread crumbs instead of Panko. Worked great! Love the texture/crunch and the vibrant color.
Can't wait to ma ke this... especially w lettuce wraps and stuffing in Belgian endive and I will try substituting high protein trader joe tofu for panko.
I am gluten free and like to balance the high sugar in beets w protein. Buon apetito!
Thanks, Suzen. I like the idea of stuffing this into lettuce wraps or Belgian endive!
Frances Wisner says
My daughter served us sandwiches made from this recipe for us. It was delicious. I made it and was surprised it made over 3 cups. Will I be able to freeze it? It is just my husband and I who will be eating beet muhummara this time.
Frances, my guess is that this would freeze well. You might need to drain it a bit once it thaws. Glad you enjoyed Betsy's recipe!
is there any replacement for the molasses seeing that I do not do sugar.
Loreen, you could try pureeing a couple of dates.