Beetroot and walnut hummus from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Glinys on March 23, 2025

    great for a glut of homegrown beetroot - lovely flavour and freezes well

  • eliza on October 27, 2023

    This is really good and has become a staple. I made it first after seeing it on one of the River cottage programs. It's easy to make and freezes well. It tastes quite strongly of cumin so I often reduce the amount or omit it and add some Kashmiri chili.

  • eeeve on December 04, 2015

    A nice dip to serve with bread as part of a mezze spread, really quick to make, too, after the nuts have been toasted and cumin seeds dry-fried and ground. This creates a rather sloppy mix, so may be worth playing around with walnut or bread quantities.

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