Schlagwort-Archive: beetroot

Beetroot and walnut hummus

Cooking educates: The I♥CC motto this week: Dippity Do Dah! . Just dip in and have a taste, ice cream or a book about dips*

The Food Assembly had pretty yellow beets for this

Beetroot and walnut hummus

Beetroot and walnut hummus (1)

Hugh says this hummus is wonderful to scoop up with flatbreads or in a sandwich with goats’s cheese

Beetroot and walnut hummus sandwich

This sandwich with almost local ingredients was really divine.

Beetroot and walnut hummus

Yield: 4 servings

Beetroot and walnut hummus (2)

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


  • 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


ISBN: 978-0747598404 *

inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
ISBN: 978-074759840


  1. 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.
  2. 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.
  3. 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.
  4. 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

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Dippity Do Dah!
For all other great Dippity Do Dah! recipes visit the I heart cooking clubs site

Stop The Traffik Chocolate: Beetroot and chocolate cake

cocoa brand-gepaRachel over at Rkhooks invited me to participate the Stop The Traffik Chocolate*, an incentive to stop the use of child labour in chocolate production. So I tried the combination of beetroot and Fair Trade Cocoa. For this cake I used for the same Fair Trade Cocoa as for the Rich Chocolate Cake

The combination of cocoa and beetroot sounds strange, but the mixture of beetroot and chocolate gives a wonderfully „earthy“ flavour, not to sweet and for those who don’t like beetroot you really cannot taste the beetroot taste.

Beetroot and chocolate cake

Beetroot and chocolate cake 002

This easy cake is rich, chocolate decadence at its finest. It is surprisingly light and not overly sweet. You must try it to believe it.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Beetroot and chocolate cake
Categories: Baking
Yield: 20 Servings, 1 2,5-l-bundt pan


375 grams   Beetroot, cooked
300 ml   Sun flower oil
5     Eggs, size M
275 grams   Flour
3 teasp.   Baking powder, leveled
100 grams   Cocoa
375 grams   Sugar
1 pack   Vanilla sugar
      Powdered sugar und cocoa


  LECKER, Kochen & Genießen, Oktober 2007, p.114
  Edited *RK* 09/21/2007 by
  Ulrike Westphal


1. Grease and flour the bundt tin. Cube the beetroot and puree the beetroot with the sun flower oil. Add the eggs one by one.

2. In a bowl mix together flower, baking powder, cocoa, sugar and vanilla sugar. Add the beetroot mixture and stir until smooth.

3. Pour the batter into prepared tin and bake for around 45 to 50 minutes in the preheated oven 175 °C/fan: 150 °C/gas: Mark 2). Test with a toothpick for doneness.

4. Remove from pan after about 10 minutes and allow to cool on a wire rack. Dust with powdered sugar and cocoa.


* now defunct