Beetroot is a really healthy vegetable - it was first cultivated in 2000 BC in the Mediterranean, so it's got good credentials for being good for you! This dip has an amazing colour so it has the wow factor!
1 tablespoon of cumin seeds
15g stale bread, crusts removed and torn into chunks
200g cooked beetroot (not pickled) cut into cubes
1 tablespoon of tahini (or smooth peanut butter)
1 large garlic clove, crushed
juice of 1 lemon
1 little rapeseed or olive oil
sea salt and freshly ground pepper
Pre-heat the oven to 180C/Gas Mark 4. Toast the walnuts on a baking tray in the oven for 5-7 minutes. Leave to cool.
Warm a small frying pan over a medium heat and dry-fry the cumin seeds, shaking the pan, until the start to darken and release their aroma. It takes about a minute. Crush the seeds with a pestle and mortar.
Put the bread and the toasted nuts into a food processor or blender and blitz so they go into fine breadcrumbs. Add the beetroot, tahini, most of the garlic and cumin, the juice of 1/2 lemon, 1/2 tablespoon of oil, a little salt and a pepper. Blend to a thick paste. Taste and adjust with a little more of the cumin, garlic, lemon, or salt and pepper as required. You can make it a bit smoother by adding a dash more oil.
Keep in the fridge until you want to eat it - it will keep for a few days. Serve at room temperature with crackers, cruditées or pitta bread.
Inspired by Hugh Fearnley-Whittingstall.