Beetroot & Walnut Hummus

I love Hugh Fearnley Wittingstall and the philosophy of River Cottage. I’ve been lucky enough to visit the farm a number of times, most recently their Spring Food fair. It was an opportunity to hear from some fab chefs, take part in masterclasses and sample some delicious local (Devon/Dorset) produce. Here’s me and the main man.

I get my inspiration for ‘Get Well Fed’ from lots of different places. The ethos is food that inspires, satisfies and energises. The River Cottage Veg Everyday cookbook has some amazing recipes which do just that. This Beetroot & Walnut hummus is adapted from this cookbook.

Ingredients

Serves 4

50g walnuts, lightly roasted

1 tbsp cumin seeds, lightly roasted

1 tin chickpeas, rinsed and drained

200g cooked beetroot (not picked), cut into cubes

1 tbsp tahini

1 large clove of garlic, crushed

2 tbsps fat free Greek yoghurt

Seasoning and olive oil to drizzle

Method

1. Place the walnuts and cumin seeds in a pan and dry fry until lightly toasted.

2. Put the chickpeas, walnuts and seeds in a food processor and blitz. Add the beetroot, lemon juice, tahini, Greek yoghurt and garlic and blend to a paste. Taste and adjust by adding more lemon juice or more fat free Greek yoghurt if the consistency is too thick. Season with salt and pepper.

3. Place on a plate, spread with the back of a spoon and sprinkle with extra virgin olive oil and a crumb of crushed pistachio nuts.