We love beetroot. It strengthens the heart, improves circulation, purifies the blood, benefits the liver, and can ease menstruation. If you can buy it raw and cook it yourself (simply boil) then this dish will be even more nutritious – and even tastier too.
2 tsp ground cumin
50g cooked chick peas (or if you don’t want to open the tin you can use a thick slice of stale bread)
250g cooked beetroot (not pickled), cut into cubes
I tablespoon walnut or virgin olive oil
1 tablespoon tahini (sesame seed paste)
1 medium garlic clove, finely chopped or half tsp garlic salt.
Small pinch of chilli powder (optional)
Juice of 1 lemon
Sea salt and freshly ground black pepper
Heat a frying pan, add the walnuts and toss just start to colour. Turn the heat right down then add the cumin to release its aroma. Turn off the heat almost immediately so the ground cumin does not burn.
Drain and wash the chickpeas or break the bread into small chunks, put in a food processor or blender with the walnuts and oil blend. Add the about two thirds off the beetroot, the tahini, the garlic, a good pinch of the cumin, the lemon juice, a little salt and a good grind of pepper, then blend to a paste.
Taste and check consistency. If the flavourings are a little strong or it is little liquid then add the extra beetroot. If not then use it in a salad!