beetroot and walnut hummous

I like a lot of Hugh Fearnley Whiitingstalls recipes. I’m going on a mushroom foraging day at the River Cottage on the 28 th October.

When you make this miss out the bread you don’t really need it and it is extra carbs. I had a dollop on the side of my plate with a salmon steak.

The recipe’s been removed now Duh.

Get about 50 g of walnuts I didn’t have any walnuts when I made it so I used cashews and pecans. Toast them lightly in a dry frying pan or in the oven

Method

From memory what I did was get a bunch of beetroot raw ( not pickled in a jar)

1. Cut the beetroot up finely and boil in a small ammount of water. Drain.
2. Add to a food blender with a clove of finely chopped garlic.
3. A tablespoon or so of Tahini Sesmae seed paste.
4. A good glug of Extra Virgin Of Olive Oil Some lemon juice to taste.
5. Salt and Pepper
6. Add some water to get your desired consistency.

http://www.guardian.co.uk/lifeandstyle/2009/sep/29/lunchbox-recipes-hugh-fearnley-whittingstall

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