Beetroot and Walnut Hummus | Salad Ways | We're Growing
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Beetroot and Walnut Hummus

Beetroot and Walnut Hummus

Course Sides
Servings 4 people



  1. Preheat the oven to 180'C. Toast the walnuts on a baking tray in the oven for 5-7 minutes, until fragrant. Leave to cool
  2. Warm a small frying pan over a medium heat and dry-fry the cumin seeds, shaking the pan, until they start to darken and release their aroma - this should take less than a minute; don't burn them. Crush the still-warm seeds with a pestle and mortar or spice grinder.
  3. Put the bread and toasted nuts into a food processor or blender and blitz to fine cumbs. Add the beetroot, tahini (or peanut butter) most of the garlic and cumin, the juice of 1/2 lemon, 1/2 tablespoon olive oil, a little salt and a grinding of pepper. Blend to a thick paste. Taste and adjust by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again.
  4. Loosen with a dash more oil if required. Refrigerate until required (it'll keep for a few days). Serve at room temperature.
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