Beetroot and walnut houmous
Any food this rich in colour has got to be good for you!
Servings
6+
About this recipe
This beetroot and walnut houmous packs a nutritional punch and is a beautifully vibrant, earthy colour. Serve with raw vegetables as a dip, or use in lettuce wraps and chickpea flatbreads.
Ingredients
50 grams walnuts
3 teaspoons cumin seeds
100 grams canned chickpeas, rinsed and drained
200 grams fresh beetroot, peeled, cooked & cubed
1 large garlic clove
Juice of a lemon
Salt and pepper
Olive oil
Instructions
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.