Beetroot and walnut hummus

Beetroot and walnut hummus

By
From
River Cottage Every Day
Serves
4
Photographer
Simon Wheeler

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.

Ingredients

Quantity Ingredient
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
1 lemon, juiced
sea salt
freshly ground black pepper
a little olive or rapeseed oil, (optional)

Method

  1. Put the walnuts on a baking tray and toast in an oven preheated to 180°C for 5–7 minutes, until fragrant. Leave to cool.
  2. 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.
  3. 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.
  4. 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.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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