Beets are so good for you. Why not find ways to eat more of them?
Plus, their color is just so pretty!
I also love that this recipe includes beets (great for your brain-body health) but also walnuts. Walnuts are a top 10 food for your brain.
My friend Julia made this dish for me when I was visiting her in Chicago. It made our simple and casual event more festive and special. Thank you, Julia!
If you are eating a gluten-free diet like I am, just omit the bread from the recipe. Not a big deal.
First, you have to get your hands on some cooked beets. This recipe shows you how to make cooked beets easily.
Then you can get started on your Holiday Beet Hummus.
-1/2 cup walnut (toasted)
-1 T cumin seed
-1/2 ounce stale bread, crusts removed and torn into chunks
-7 ounces beets, cooked (2-3 medium beets)
-1 T tahini
-1 large garlic clove, crushed
-Juice of 1 lemon
-1 little olive oil
-Sea salt and freshly ground black pepper
Preheat the oven to 350 degrees. Toast the walnuts on a baking sheet in the oven for 5-7 minutes, until fragrant. Leave to cool. Warm a small frying pan over medium heat and toast the cumin seeds, shaking the pan, until they start to darken and release their aroma— this should take less than a minute; don't burn them. Crush the still warm seeds with a mortar and pestle or spice grinder. Put the bread and toasted nuts into a food processor or blender and blitz to fine crumbs. Add the beets, tahini, most of the garlic and cumin, the juice of 1/2 lemon, 1 1/2 t of oil, a little salt, and a grinding of pepper. Blend to a thick paste. Taste and adjust by adding a little more cumin and other seasonings.