Beet Muhammara

Beet Muhammara


This is a surprisingly sweet dip—made from delicious raw beets—that is great with vegetables or whole grain crackers or as a topping on a piece of salmon. Use it as part of a vegetable platter! Recipe is from the What to Eat When Cookbook publishing October 20, 2020. Copyright National Geographic 2020. All recipe images credited to Scott Suchman.

Total Time
15 Mins
Serving Size
1/4 Cup

Total Time

Prep Time
15 Mins
Cook Time
0 Mins
Total Time
15 Mins


113 cal
Total Fat
10.3 g
Saturated Fat
1.7 g
120 mg
4.9 g
Dietary Fiber
1.1 g
Total Sugars
3 g
Added Sugars
0 g
1.5 g
12 mg
136 mg


  • ⅓ cup (about 1.2 ounces) walnuts, toasted

  • 1 garlic clove, peeled

  • 8 ounces beets (about 2 medium), peeled, cut into ¾-inch dice

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons extra-virgin olive oil, plus more to taste

  • ¼ teaspoon fine sea salt, plus more to taste

  • Fresh Italian parsley, chopped, for garnish (optional)


  1. Combine walnuts and garlic in a food processor. Pulse using on/off turns until finely chopped.

  2. Add beets and lemon juice, and pulse until all ingredients are incorporated and finely chopped.

  3. Add 3 tablespoons oil and ¼ teaspoon salt and process until a chunky paste forms, occasionally scraping down the sides of the bowl.

  4. For a thinner consistency, add additional oil by teaspoonfuls. Taste and season with more salt, if desired. Transfer to a small bowl. Garnish with parsley.

Recipe Tip

  1. To toast walnuts, place on a parchment-lined sheet pan and cook for about 8 minutes at 350°F. They will turn a light golden brown. Don’t keep toasted nuts for too long, because the heated fats turn rancid more quickly than raw nuts.