If you usually look at bunches of fresh beetroot in the supermarket and think what do you do with it, then this is the recipe for you!
You can use ready cooked beetroot for this recipe, but buying uncooked beetroot and cooking it yourself will give you a better depth of flavour.
It really does make a change from the classic hummus.
Bursting with antioxidants, polyphenols, omega 3 essential fats, with plenty of protein and fibre from the walnuts and sesame seeds.
I urge you to try it!!
40g sesame seeds
300g cooked beetroot, roughly chopped
85 cream cheese
1 garlic clove
juice of one lemon
sea salt and pepper - to taste
1 tbsp extra virgin olive oil
Roughly chop the walnuts and place in a dry frying pan with the sesame seeds. Gently toast for 3-4 minutes being careful not to let them burn.
Tip the walnuts and sesame seeds into a blender and add the beetroot, cream cheese, garlic, lemon juice, salt and pepper and olive oil.
Blend until smooth and transfer to a bowl.
To serve, add a drizzle of olive oil and sprinkle with sesame seeds.
Keep in a kilner jar in the fridge for 2-3 days.