Beetroot and Walnut Hummus

A lovely glut of beetroot led me to Hugh Fearnley-Whittingstalls Beetroot and Walnut Hummus, if you have uncooked Beetroot like me then to cook it boil enough water to cover the beetroot.  Pop the Beetroot in and simmer until the outer skin rubs off (about 30 minutes).

I loveee garlic and so I popped some extra bits on top, and splashed some more lemon and olive oil over the top.  To serve I chopped up some toasted pitta bread!


Yummy!


Full recipe and instructions after the break....

• 50g walnuts
• 1 tbsp cuminseeds
• 25g stale bread, crusts removed
• 200g cooked beetroot (not pickled), cut into cubes
• 1 tbsp tahini (sesame seed paste) -(or use smooth peanut butter)
• 1 large garlic clove, crushed
• Juice of 1 lemon
• Sea salt and freshly ground black pepper
• A little olive or rapeseed oil (optional)

1. Preheat over to 180°C/Gas Mark 4, when heated put walnuts on a baking try and toast for 5-7 mins.  Leave to cool

2. Warm a small frying pan or pot over a medium heat

3. Add cumin seeds and dry fry until then release their aroma (3-4 min)

4. Crush seeds with a pestle and mortar

5. Break bread into small chunks

6. Add bread to food processor \ blender with walnuts and blitz until fine

7. Add beetroot, tahini or peanut butter, most of garlic, pinch of cumin, half of lemon juice, salt, pepper then blitz to a think paste

8.  Taste mixture and adjust with extra, cumin, lemon juice, garlic, oil