Beetroot & walnut


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


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.




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.


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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