Gardening Magazine

Beetroot and Walnut Hummus

By The Garden Smallholder @gdnsmallholder

Beetroot and Walnut Hummus

It’s February and we’re still harvesting beetroot from the kitchen garden. In order to use some up I made a delicious hummus following a River Cottage recipe, although I tweaked it a bit to suit our own taste. Once made it will keep for a few days if stored in the fridge, serve at room temperature. Suitable for vegetarians and vegans.

Serves 4

  • 50g walnuts
  • 15g stale bread, crusts removed and torn into chunks
  • 200g cooked beetroot (not pickled), cut into cubes
  • 1 tablespoon tahini
  • 1 garlic clove, crushed
  • Juice of half a lemon
  • Half a tablespoon of olive oil
  • Sea salt and freshly ground black pepper

Preheat the oven to 180 C / Gas Mark 4. Toast the walnuts on a baking tray for 5 minutes, leave to cool. Put the bread and toasted walnuts into a food processor or use a hand blender to blitz to fine crumbs. Add the beetroot, tahini, garlic, lemon juice, olive oil, a pinch of sea salt and a grinding of pepper. Blend to a thick paste, taste and adjust by adding more lemon, garlic and seasoning if you prefer, blending again. Loosen with a dash more oil if required.

Delicious as a starter or dip, served with bread sticks or flat breads.


Filed under: Recipes Tagged: beetroot and walnut hummus, beetroot houmous, beetroot hummus, beetroot recipe, dip recipe, houmous, houmous recipe, hummus recipe, recipe, recipe for beetroot, starter recipe, vegan recipe, vegetarian recipe

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