This beetroot and walnut houmous packs a nutritional punch and is a beautifully vibrant, rich colour. Serve with raw vegetables as a dip, or use in lettuce wraps and chickpea flatbreads.
Place the walnuts and cumin seeds in a food processor and whizz for a minute, at high speed, until fine. Add the chickpeas, cooked beetroot, garlic, lemon juice and a little salt and black pepper. Blend to a smooth, thick paste.
Loosen the mixture by adding a little olive oil at a time, blending and adding more oil until you are happy with the consistency. Add more cumin, garlic, lemon juice or seasoning, to taste.