My lovely friend Caroline over at Caroline’s Fashion Styling is obsessed with pink; so for our long-awaited girls’ night we extrapolated this to food too!
I wanted to make a savoury dish for this event, so after a bit of research I found this recipe for beetroot hummus…mmm so quick, easy and delicious. And it satisfied the pink requirement… Click here to check out the table decor!
You will need:
- 2 tablespoons walnuts
- 1 teaspoon cumin seeds (or powder)
- half a slice stale bread, crusts removed
- Approx. 200g cooked beetroot (not pickled), cut into cubes
- 1 tablespoon tahini
- 1 large garlic clove, crushed
- Juice of 1 lemon
- Sea salt and black pepper to taste
- A dash of olive oil
Throw everything into the blender and blitz until you’re done. Have some more stale bread, tahini and olive oil at the ready to alter the consistency if necessary. Do not overdo it with the tahini paste on your first round; it easily overwhelms the taste. I had to help my blender out quite a few times by mixing myself until all the bread got blended in and it got a thicker texture. Refrigerate until ready to serve with crackers, chopped vegetables or pita bread.Pin It