Beetroot and walnut houmous

30 January, 2016
Serves 6+
Thermomix or high speed food processor
Prep time

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.

Beetroot and walnut houmous


  • 50 Grams
  • 2 Teaspoons
    Cumin seeds
  • 100 Grams
    Canned chickpeas, rinsed and drained
  • 200 Grams
    Fresh beetroot, cooked and cubed
  • Large garlic clove
  • Juice of a lemon
  • Salt and pepper
  • Olive oil


  1. 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.

  2. 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.

Nutrition: Walnuts, beetroot and chickpeas are high in fibre and a good source of folic acid and manganese. Manganese is a trace mineral, vital for the formation of bones, connective tissue and sex hormones and is required for normal blood clotting, nerve and brain function, among many other roles.


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