I suggested I make dips, one friend promised to make pita bread and others promised to bring veg for dipping. This time I wanted to try something different. I’d had my eye on a couple of recipes for Muhammara, a Syrian walnut and roasted pepper dip. On a recent trip to Tallinn I’d had really nice beetroot hummus. It was time to hit the old google. Here’s the beetroot dip I went for (and which I’ve made again since because it’s so good, easy and cheap):
All you really do is roast your diced beetroot with a bit of groundnut oil and then blitz them with chickpeas and garlic cloves.
Some of the more interesting ingredients you will need are fresh breadcrumbs and pomegranate syrup.
It’s quite tangy, with the chilli giving it a slight kick, but surprisingly fresh. If you have a mixer that can ground nuts, you can easily make it. It’s a bit more work because you have to roast peppers (unless you cheat and buy them ready-roasted). But definitely worth a try!
The girls liked both a lot (as well as the regular hummus I made). I wonder what dips to try next…