When I was in Cornwall a little while ago, I went to a cute little cafe for lunch and had a beetroot hummus GF sandwich which was to die for! I have never been a great lover of beetroot – the sliced, pickled variety – but the hummus I tried that day completely converted me! As soon as I got back I just had to make create my own recipe for it and share it with you I found Hugh Fearnley-Whittingstall’s recipe for what he calls “Beetroot hummus and adapted it suit my taste. Its nutty, sweet, slightly crunchy, and the colour is fantastic! I had mine with Tofu and sweet potato burgers, an Avocado Pesto recipe.
1 tbsp cumin
40g stale GF bread
400g cooked beetroot
1 1/2 tbsp tahini
1 large garlic clove
2 lemons, juiced
sea salt and black pepper to taste
Preaheat your oven to Gas 4.
Place the walnuts on a baking tray and roast in the oven for 6 minutes, until fragrant. Remove from oven and leave to cool.
Using a hand blender, blend the GF bread until breadcrumbs are formed.
Place the walnuts into a food processor and blitz. Add the beetroot, tahini, garlic, cumin, lemon juice, breadcrumbs, salt and pepper, then process until you have a thick lovely pink coloured paste.
You can add more lemon, salt and pepper to suit your taste.
It’s great on oatcakes or crackers. I had it again the following day on GF buckwheat crispbreads with smashed avocado, lime and chilli flakes I could also imagine it being great with roasted Mediterranean veg or some falafels!