Beetroot Hummus

Have you ever seen such a vibrant and fantastic natural colours?! I made this and couldn’t believe that it was all from natural food colour, it’s simply from the beetroot (it tasted pretty good too). I used this for a dip to go with a lovely falafel meal, which I shall give you the recipe for tomorrow, but it would also be great as a starter or snack with some crudites and breads or in a mega sandwich with crunchy salad. Whatever you use it for I hope you will enjoy it as much as we did.

–          2 beetroot – peeled and chopped into squared

–          20g walnuts

–          1 tsp cumin

–          1 tbsp breadcrumbs

–          1½ tsp tahini

–          1 small garlic clove

–          1 lemon, juice only

–          1 tbsp walnut oil

–          1½ tsp dry sherry

Place the beetroot in a saucepan, cover with boiling water and simmer for 30-35 minutes until tender.

Drain the beetroot and leave until cool enough to handle.

Toast the walnuts until golden brown

Blend all the ingredients in a food processor until smooth. Season to taste and add a little more lemon juice if needed.

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20 thoughts on “Beetroot Hummus

  1. Looks amazing! Thanks for stopping by my blog the other day! Give me a few days and I’ll post this picture of a beet-red dragon fruit I ate in Hawaii!

  2. Pingback: Beetroot and Gin Salmon Salad with a Mixed Beans, Feta Cheese and a Dill and Horseradish Dressing | Homemade With Mess

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