I know, I know, it’s another hummus recipe but I really had to share this one. If you like beetroot and hummus, well this is the recipe for you!
I must admit I’m slightly obsessed with hummus at the moment and have some everyday. This combination is becoming a firm favourite of mine just now. I think beetroot and walnut are fantastic together, I often have them on a salad together and love the earthy flavour they have.
Spread it on crackers or oatcakes, use it as a dip, use as an alternative to mayo on sandwiches, have it with salads…entirely up to you how you enjoy this hummus!
Makes 2 cups
-1 x 400g tin of chickpeas, drained and rinsed well
-200g cooked beetroot, peeled
-1/2 cup walnuts
-1 clove of garlic, crushed
-juice of 1 lemon
-3 Tbsp. tahini
-3 Tbsp. rapeseed or olive oil
-heaped 1/4 tsp. ground cumin
-salt & pepper to taste
How To Make
Place the walnuts in a small frying pan over a medium heat and toast for about 4-5mins, shaking the pan often to avoid the walnuts burning.
Once the walnuts are toasted, place all ingredients in a food processor and whiz until blended and to a consistency you want.
Scoop in to a serving bowl and top with chopped walnuts.
Store in the refrigerator in an airtight container.