Beetroot and walnut hummus

A vibrant beetroot hummus blended with toasted walnuts, cumin and garlic for a nutty, earthy dip. Great with warm flatbreads; chill to let flavours meld before serving.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/Gas Mark 4. Toast the walnuts on a baking tray in the oven for 5–7 minutes, until fragrant. Leave to cool.

Step 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.

Step 3

Put the bread and toasted nuts into a food processor or blender and blitz to fine crumbs. Add the beetroot, tahini (or peanut butter), most of the garlic and cumin, the juice of 1/2 lemon, 1/2 tablespoon oil, a little salt and a grinding of pepper. Blend to a thick paste.

Step 4

Taste and adjust by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again. Loosen with a dash more oil if required. Refrigerate until required (it’ll keep for a few days). Serve at room temperature.