Dad passed me a couple of home-grown beetroots for ‘experimentation’ purposes. The purchase of some walnuts, a Saturday night, and the presence of some vodka, made this a hot contender for the Saturday Night Hummus Party with my sister. Recipe was originally from UK chef Hugh Fearnley-Whittingstall and roughly follows these lines…..
Equal amounts walnuts/pre-cooked beetroot cut up finely, and wholemeal bread crumbs.
1 teaspoon cumin powder
1 tablespoon tahini paste
Decent dash lemon juice
Two finely chopped garlic cloves
Salt and black pepper
Toast the walnuts on a baking tray at 180 degrees for five minutes. Then crush to powder/small fragments.
Add a tablespoon of vegetable oil to a wok or saucepan, gently fry the garlic, then add the cumin, then the beetroot, crushed walnuts and lemon juice.
Take off the heat and mix in the breadcrumbs, salt and pepper. Mix thoroughly. Add a spoonful of olive oil if mixture need loosening.
Serve with crackers, butter and salad. If you can arrange to serve it during the season finale of Doctor Who, even better.
(Of course my nephew decided that this Saturday was a Good Day to go down with flu. As my mother has a suppressed immune system due to the chemotherapy it was decided it wasn’t a good idea for me to spend the evening in The House of Plague, so I ended up jogging over there and handing my sister some of the hummus in a tupperware box before fleeing. She texted me later to say it is “addictive”, so obviously a hit….).