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An earthy dip that is a great way of using up any old bread you have lying around. Wonderful served with warm flatbreads.

 

50g             Walnuts

1 tbsp         Cumin seeds

25g             Stale Bread

200g           Cooked Beetroot (not pickled) cut into cubes.

1 tbsp         Tahini

1                  Large Garlic clove, crushed

1                  Lemon, juice of

           Salt and Pepper

           Olive oil

 

Preheat your oven to 180C. Place the Walnuts in one layer on a baking tray and roast in the oven for 5-7 minutes, until fragrant. Remove from oven and leave to cool. Dry fry the Cumin seeds over a medium heat for about a minute, making sure you stir the seeds constantly. Transfer the seeds to a pestle and mortar or a spice grinder and crush them well.

Break the Bread into chunks and add them to a bowl together with the Walnuts. Using a stick blender or a food processor, blitz them until you have fine crumbs.

Add the Beetroot, Tahini, Garlic, a good pinch of the Cumin, half the Lemon juice, a little Salt and a good bit of Pepper and some Olive oil then process until you have a thick paste. Taste the mixture and adjust it by adding a little more Cumin, Garlic, Lemon, Salt and Pepper until you like the taste.