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

Ingredients

-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.

Enjoy 🙂