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This is a vegan and gluten-free recipe; goes down a treat at our seasonal tasters. It keeps in the fridge for a few days.
1 tbs cumin seed
220g beetroot cooked (but not in vinegar)
1 tbs of tahini or smooth peanut butter
Large clove of garlic
Juice of a lemon
Salt and black pepper.
Olive or rapeseed oil
Preheat the oven to 180C/gas mark 4. Toast the walnuts on a baking tray for 5-7 mins until fragrant.
Dry roast the cumin in a small pan and grind in a mortar and pestle or in a spice grinder.
Blitz the nuts in a processor until a fine crumb.
Add the beetroot, tahini, most of the garlic and cumin, half the lemon and a little salt. Blend to a thick paste. Taste and adjust flavour to suit, adding salt and a little oil to loosen the mixture if required.