Beetroot and Walnut Hummus
This is a vegan and gluten-free recipe; goes down a treat at our seasonal tasters. It keeps in the fridge for a few days.
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Cooking tools:
- Mortar and pestle
- Spice grinder
- Food processor
- Kitchen scale
- Oven
- Baking sheet
- Skillet
- Measuring spoon
Ingredients
- 50g walnuts
- 1 tbs cumin seed
- 220g beetroot cooked (but not in vinegar)
- 1 tbs of tahini or smooth peanut butter
- Large clove of garlic
- Juice of a lemon
- Salt and black pepper.
- Olive or rapeseed oil
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