Beetroot and walnut hummus
This glorious purple concoction – a revelation for people who claim not to like beetroot, or walnuts come to that – is wonderful with crisp crudités, in a sandwich with goat’s cheese, or scooped up with flatbreads.
Put the walnuts on a baking tray and toast in an oven preheated to 180°C/Gas Mark 4 for 5–7 minutes, until fragrant. Leave to cool.
Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly, until they start to darken and release their aroma – this should take less than a minute, so be careful not to burn them. Crush the seeds with a pestle and mortar or a spice grinder.
Break the bread into small chunks, put in a food processor or blender with the walnuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.
Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think it needs it. Refrigerate until required but bring back to room temperature to serve.
- 50g walnuts
- 1 tablespoon cumin seeds
- 25g stale bread, crusts removed
- 200g cooked beetroot (not pickled), cut into cubes
- 1 tablespoon tahini (sesame seed paste)
- 1 large garlic clove, crushed
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
- A little olive or rapeseed oil (optional)
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.