Gloriously purple, earthy yet sweet beetroot hummus. Toasted walnuts give an amazing texture and flavour – such a delicious dip!
I think I initially got the recipe for beetroot hummus from River Cottage Every day–Hugh Fearnley-Whittingstall (good book!) and have experimented with it loads since, so here’s my version.
If you love beetroot, you will love this beetroot hummus! It’s super tasty and is really easy to make and goes really well with my buckwheat flatbreads and crunchy slaw.
As it’s made of store cupboard staples, it’s also a fab standby as it can by whipped up in minutes when dips are needed!
- 200 g of cooked beetroot or 1 pack of organic vac packed beetroot
- Juice of 1 lemon
- 2 peeled garlic cloves
- 1-2 tbs tahini
- 1-2 tbsp olive oil
- Hand full of toasted walnuts or hazelnuts
- 1/2 tsp cumin seeds
- Pink Himalayan sea & pepper
- Pre-heat the oven to gas Mark 4 and then place your nuts on a baking tray to toast slightly (this should take approx 5 minutes, keep your eye on them to make sure they don’t burn). Allow to cool.
- If using pre-cooked beetroot, drain the beetroots and then tip them into your blender.
- Add the garlic, lemon juice, tahini, cumin seeds, nuts and olive oil.
- Blitz until smooth (approx 2 minutes)
- Season to taste.