Beetroot and walnut hummus recipe

By Hugh Fearnley-Whittingstall from River Cottage Every Day

This vivid and earthy hummus from River Cottage Every Day is a twist on the classic

Hugh: "This glorious purple concoction - a revelation for people who claim not to like beetroot, or walnuts come to that- is wonderful with crisp crudités, in a sandwich with goat's cheese, or scooped up with flatbreads."

Serves 4

Ingredients

50g walnuts
1 tbsp cuminseeds
25g stale bread, crusts removed
200g cooked beetroot (not pickled), cut into cubes
1 tbsp tahini (sesame seed paste)
1 large garlic clove, crushed
Juice of 1 lemon
Sea salt and freshly ground black pepper
A little olive or rapeseed oil (optional)

METHOD

How to make beetroot and walnut hummus

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 it needs it. Refrigerate until required but bring back to room temperature to serve.