Hugh Fearnley-Wittingstall is a foodie icon; his River Cottage cookbooks are insider favorites. The latest, “River Cottage Every Day,” comes down to earth, offering workaday recipes without sacrificing his trademark ideals of freshness, sustainability and deliciousness. (Never fear, die-hards: You’ll still find recipes for lamb hearts and pork livers.)
Beet and Walnut Hummus
Adapted from “River Cottage Every Day,” by Hugh Fearnley-Wittingstall. He writes: “This glorious purple concoction is a revelation for people who claim not to like beets.” Serve as a dip or sandwich spread. Serves 4.
Ingredients
1 slice stale bread, crust removed and torn into small chunks
1/3 cup walnuts, toasted
2 cooked beets (not pickled), cubed
1 tablespoon tahini (sesame paste)
1 large garlic clove, crushed
1 tablespoon cumin seeds, toasted and crushed
Juice of 1 lemon
Sea salt and black pepper
A little olive or canola oil (optional)
Directions
Put bread and walnuts in a food processor and blitz until fine. Add the beets, tahini, garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper. Blend to a thick paste.
Taste and adjust with more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think it needs it. Serve at room temperature.
