Beetroot and walnut houmous
Cuisine
Serves 6+
Equipment
Thermomix or high speed food processor
Prep time
15m
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
Ingredients
Instructions
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.
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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