Hugh says this hummus is wonderful to scoop up with flatbreads or in a sandwich with goats’s cheese
This sandwich with almost local ingredients was really divine.
Beetroot and walnut hummus
Yield: 4 servings
A revelation for people who claim not to like beetroot, or walnuts come to that – is wonderful with crisp crudites, in a sandwich with goat’s cheese, or scooped up with flatbreads: Beetroot and walnut hummus
Ingredients:
50 grams walnuts
1 tablespoon cumin seeds
25 grams stale bread, crusts removed
200 grams cooked beetroot, cut into cubes; I cooked them 40 minutes in a steamer
1 tablespoon tahini (sesame seed paste)
1 large garlic clove, crushed
1 lemon, the juice
Sea salt
black pepper, freshly ground
a little olive or rapeseed oil
SOURCE
*
modified from Ulrike Westphal inspired by: Hugh Fearnley-Whittingstal River Cottage Everyday * ISBN: 978-074759840
Instructions
Put the walnuts on a baking tray and toast in an oven preheated to 180°C/Gas Mark 4 for 5-7 minutes, until fragrant. Leave to cool.
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, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.
Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think the Beetroot and walnut hummus needs it. Refrigerate until required but bring back to room temperature to serve.
total time: 1 hour + cooling time preparation time: 5 minutes cooking/baking time: 40 minutes for the beets
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My hubby does not like beetroot and I should make this, it could make him change his mind about beetroot!
I love that you are always using local ingredients. The hummus is so pretty and the sandwich looks incredible!!
I am really starting to appreciate how versatile hummus is. Beets are one of my favorite vegetables too. Can’t beat that combination.
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Delicious recipe! Thank You.
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