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Put the walnuts on a baking tray and toast in a preheated oven at 350F for 5-7 mins. Leave to cool.
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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.
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Break the bread into small pieces, put in a food processor or blender with the walnuts and blend until fine.
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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.
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Taste and adjust by adding some cumin, garlic, lemon, salt or pepper.
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Blend again until you are happy with the result. Loosen with some oil.
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Keep in fridge and serve at room temperature.