Beetroot & walnut

houmous

Anything that looks this colour has got to be good for you!

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Inroduction

About this Recipe

By: Amanda

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.

Servings

6+

Ingredients

Step by Step Instructions

  • 50 grams walnuts
  • 3 teaspoons cumin seeds
  • 100 grams canned chickpeas, rinsed and drained
  • 200 grams fresh beetroot, cooked & cubed
  • 1 large garlic clove
  • Juice of a lemon
  • Salt and pepper
  • Olive oil
Step 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.

Step 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 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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