This recipe has little narrative to it. My sister Charlotte (not the vegetable munching one, rather, the mojito quaffing one) told me about it. She said it was delicious. I thought it sounded delicious. I made it and it was splendid, so here I am sharing it with you, whoever you are. To top the comfortingly earthy flavours, this hummus has such a gorgeous colour! I don't see myself as a particularly girly girl (feel free to disagree), but there's just something about pink food that makes me want to adore it and gaze at it for longer than is acceptable when one is no longer 6 years old.
Seriously, if you want your kids to eat veg, this has to be the recipe to thaw their frostiness!
Beetroot and walnut hummus (inspired by Hugh F-W)
 |
the beet is a melancholy vegetable
the one most willing to suffer
you can't squeeze blood out of a turnip . . . (Tom Robbins) |
50g walnuts, grilled for a few minutes
1 tbsp cumin seeds, toasted (careful not to burn them!)
1 slice stale bread (or a toasted slice)
250g 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 to serve
Grind the cumin seeds vigorously in a pestle and mortar until your arm feels like it's about to fall off. Whizz the walnuts, cumin seeds and bread until you have a fine crumb. Add all the beetroot and
half of all the other ingredients and whizz well. Taste and add the rest of the ingredients as necessary.
To serve, make some arty grooves in the surface with the back of a teaspoon, sprinkle some cumin seeds in the grooves and drizzle over some olive oil. Serve at room temperature.
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