This glorious purple beetroot and walnut hummus is a simple concoction that’s perfect as a dip with flatbreads or in a sandwich with some tangy cheese.
Ingredients
- 1/2 cup walnuts
- 3 medium beetroots cooked, peeled and diced
- 1/4 cup cubed stale bread crust removed
- 1 tbsp tahini paste
- 1/2 clove garlic optional
- 1 medium lemon, juiced
- 1/4 tsp cumin powder
- 3 tbsp olive oil
Servings:
Instructions
- Preheat the oven to 350°F.
- Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
- Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
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