It is almost the holidays, and I have a recipe to share with you thanks to my dear friend Julia Goodhouse. She is one of the best cooks I’ve ever had the pleasure of knowing, and she cooked (a lot!) for me during my recent visit to Chicago. Thank you Julia!!
She put this beautiful beet hummus together for a crowd of gals, and we were all astonished by the beautiful color— so festive! My mom said that this was a “must do” for a holiday gathering. Have a happy and healthy holiday season this year!
Credit: River Cottage Veg: 200 inspired vegetables recipes by Hugh Fearnley Whittingstall
1/2 cup walnut (toasted)
1 T cumin seed
1/2 ounce stale break, 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 canola or 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.