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Beetroot and walnut hummus

I have tried many hummus recipes with almost every conceivable vegetable/herb combination but this one is definitely up there as one of my favourites, it also always generates lots of admiring comments about it’s stunning colour and fusion of flavours. Beetroot and walnuts are in season right now, our walnut tree this year is really well ladened with nuts, we might even get there before the squirrels!

My sandwich of the moment is thinly sliced Suffolk Trencher bread from The Cake Shop in Woodbridge with cream cheese, beetroot and walnut hummus and piled with fresh rocket – just delicious!

Do try one of the great beetroot juices now available in supermarkets, great news if you need to reduce your blood pressure. Good article on it here

 

 

Beetroot and walnut hummus

Serves 6

  • 50g walnuts
  • 2 slices of stale white bread
  • 1 tbs cumin seeds
  • 1tbs tahini
  • 250g cooked beetroot
  • 1 crushed garlic clove
  • juice of one lemon
  • salt and pepper to taste

 

Place walnut pieces on a baking tray and cook for 5 minutes at 180℃/gas 4

Place the cumin in a small pan and heat on a stove for a few minutes to release the flavour – do not burn! Then crush in a pestle and mortar

Place the bread and walnuts in a food processor and blend. Then add cumin, tahini, chopped beetroot, garlic and lemon juice.

Blend and adjust seasoning to taste

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One comment on “Beetroot and walnut hummus

Kimberley Reeman

16 Oct 2013

This is spectacularly good, even without the walnuts (my skin hates nuts)! And good for us. Love it!

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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.