Pink is the new beige. (photo by Ben)

Serves 4

  • 50g walnuts
  • 15g stale bread
  • 200g cooked beetroot
  • 1tbs tahini or smooth peanut butter
  • Juice of 1 lemon
  • A little olive oil
  • Seasoning

So much for stale bread just being for the birds. My latest Hugh recipe, beetroot and walnut hummus, put paid to the idea that robins and wrens are the only ones who can benefit from a bloomer that’s seen better days.

And it’s super easy to do – just blitz up the bread and then add the walnuts and continue to blitz. I found it somewhat difficult to keep all my breadcrumbs in the bowl but a tea towel solved the issue. Then add the remaining ingredients all in one go and give it a zizz up before seasoning to taste.

Now if I was being strict, I don’t think either of Hugh’s recipes technically come under the guise of hummus because they don’t contain chickpeas (unless you add them out of greed). But this was another tasty example of how a few stock items can become a sweet and delicious Middle Eastern dip.


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