• 1/3 cup walnuts
•1 tablespoon cumin seeds
•2 cooked beets (steamed), cut into cubes
•1 large garlic clove, crushed
•1 tablespoon tahini (sesame seed paste)
•Juice of 1 lemon (divided)
•Sea salt and freshly ground black pepper
•A little olive
Toast walnuts until fragrant. Let cool.
Warm a small frying pan over medium heat. Add cumin seeds and dry-fry them, shaking pan almost constantly, until they start to darken and release their aroma – this should take less than a minute, so be careful not to burn them. Crush seeds with a mortar and pestle or a spice grinder.
Put garlic and walnuts in food processor and blitz until fine. Add beets, the tahini, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, and then blend to a thick paste.
Adjust the flavour by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy.
This would be amazing served with goat cheese!