Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1/3 cup + 2 tablespoons walnuts
- 1 teaspoon cumin seeds
- half a slice stale bread , crusts removed
- 7 oz cooked beetroot ,cut into cubes
- 1 tablespoon tahini
- 1 large garlic clove , crushed
- Juice of 1 lemon
- Sea salt and black pepper
- A little olive or rapeseed oil
Put the walnuts on a baking tray and toast in a preheated oven at 350F for 5-7 mins. Leave to cool.
Warm a small frying pan over medium heat. Add the cumin seeds and dry-fry them, shaking the pan almost constantly, until they start to darken and release their aroma "“ this should take less than a minute so be careful not to burn them. Crush with a pestle and mortar or a spice grinder.
Break the bread into small pieces, put in a food processor or blender with the walnuts and blend until fine.
Add the beetroot, tahini, most of the garlic and cumin, half the lemon juice, half a tablespoon of oil and a little salt and pepper. Blend to a thick paste.
Taste and adjust by adding some cumin, garlic, lemon, salt or pepper.
Blend again until you are happy with the result. Loosen with some oil.
Keep in fridge and serve at room temperature.