I introduced Hugh Fearnley-Whittingstall’s style of cooking to you in my post last December, A cook book recipe and a recipe too, when I was given a copy of his latest cook book for Christmas. I recommend it and if you’d like your own copy, it’s available at Amazon: River Cottage Veg Everyday at Amazon.com. I promise I am not being paid to promote it! I am merely a fan of tasty, simple food.
River Cottage Veg Everyday has become my go-to recipe book and today I made Hugh Fearnley-Whittingstall’s beetroot and walnut hummus. You’ll need to use a measurement converter as Fearnley-Whittingstall is English and therefore uses British cooking measures. But don’t worry about it too much; in a recipe like this one it doesn’t matter if quantities aren’t exact. The recipe (see below) is from the Mezze & Tapas section of the cookbook, which is filled with all kinds of delicious dips and snacks. Hummus doesn’t just have to be all about garbanzo beans (chickpeas). The cookbook includes recipes for cannellini bean hummus, carrot hummus and of course, beetroot hummus.
I hope you enjoy the recipe and as always, please feel free to let me know what you think in the comments section. Have you tried making an unusual variation of hummus? I’m always on the alert for new recipes to try!
Beetroot and walnut hummus
• 50g walnuts
• 1 tbsp cumin seeds
• 25g stale bread, crusts removed
• 200g cooked beetroot (not pickled), cut into cubes
• 1 tbsp tahini
• 1 large garlic clove, crushed
• Juice of 1 lemon
• Sea salt and freshly ground black pepper
• A little rapeseed oil (optional)
1 Put the walnuts on a baking tray and toast in a preheated oven at 180ºC for 5-7 mins, until fragrant. Leave to cool.
2 Warm a small frying pan over a 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.
3 Break the bread into small chunks, put in a food processor or a blender with the walnuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.
4 Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and pepper, blending again until you are happy with the result. Loosen with a dash of oil if you think it needs it. Refrigerate until required but bring back to room temperature to serve.
Recipe © Hugh Fearnley-Whittingstall, 2011, River Cottage Veg Everyday, Bloomsbury. No copyright infringement intended.