Beetroot Hummus

Delicious accompaniment to courgette and spinach fritters.


 

  • 50 grams walnuts
  • 1 tablespoon(s) cumin seeds
  • 25 grams crustless stale bread
  • 200 cubed cooked beetroot
  • 1 tablespoon(s) tahini
  • 1 large garlic clove
  • 1 small chunk ginger
  • juice of 1 lemon
  • pinch sea salt
  • freshly ground black pepper

 

 

Toast the walnuts in a hot oven 180oC for 4-5 minutes

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, garlic and ginger, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, and then blend to a thick paste.

Serve immediately or refrigerate for later.

Method

 

Toast the walnuts in a hot oven 180oC for 4-5 minutes

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, garlic and ginger, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, and then blend to a thick paste.

Serve immediately or refrigerate for later.

Ingredients

 

  • 50 grams walnuts
  • 1 tablespoon(s) cumin seeds
  • 25 grams crustless stale bread
  • 200 cubed cooked beetroot
  • 1 tablespoon(s) tahini
  • 1 large garlic clove
  • 1 small chunk ginger
  • juice of 1 lemon
  • pinch sea salt
  • freshly ground black pepper

 

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