Beetroot and Walnut Hummus
|
|
Beetroot and Walnut Hummus
|
| Servings | Prep Time |
| 4 | 15minutes |
|
|
Ingredients
- 1/2cup walnuts
- 3medium beetrootscooked, peeled and diced
- 1/4cup cubed stale breadcrust removed
- 1tbsp tahini paste
- 1/2clove garlicoptional
- 1medium lemon, juiced
- 1/4tsp cumin powder
- 3tbsp olive oil
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.