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....
