Here’s a cool new one that takes your traditional hummus and spruces it up with beets and toasted walnuts. Hummus is a wonderful dish mostly made out of chickpeas with garlic, olive oil, lemon, and tahini added to it. The beets add a slightly sweeter flavor and we can’t get enough of that gorgeous color. Serve it with fresh veggie sticks, dark corn tortillas for contrast, and some homemade kale chips or try a dollop of it on top of you next salad or big bowl of quinoa. Give it a try and let us know what you think.
Boil the beetroot skin and all (it’s easier to peel once it’s cooked) until it’s tender. Then remove the skin and cut it into cubes. Meanwhile, toast the walnuts on a baking tray in the oven for around five minutes at 170C. However much beetroot I’ve got, use about a quarter of the weight in walnuts. While they’re cooling, dry–fry cumin seeds, using one tablespoonful per large beetroot. Within a minute the seeds should turn darker in color, that means it’s time to take them off the heat and grind them.
At this point, add one cup of cooked chickpeas (or canned that’s been washed thoroughly). This goes into the food processor along with the toasted nuts. Then add the beetroot and for each large beetroot also add a tablespoon of tahini (or peanut butter if you prefer), a clove of garlic, the cumin, half a tablespoon of lemon juice and half a tablespoon of olive oil. All this gets blended together.
You can also play around with the quantities of cumin, garlic, lemon juice and oil until you get it to just the right flavor and consistency for you.