Beetroot & Walnut Hummus

Technically this is not hummus as hummus means chick peas and there are no chick peas in this. So in actual fact it's a beetroot and walnut dip. Basically if you like beetroot (I do) and walnuts ( I do) then this is the dip for you. And in fact even if you don't like beetroot, this is the dip that will change your mind....forever.


I found this delicious recipe in the fantastic Hugh Fearnley-Whittingstall 'River Cottage Veg Every Day'. I really really like this book, its got some great vegetarian recipes in it that will have your stomach dying of hunger by just looking at the pages. Seriously, I first looked at this book after eating dinner. I sit down to read the book, and within minutes my stomach is crying out for food, and I feel like I haven't eaten in days. 


If you love your veg, then I highly recommend getting this book. In the meantime here is one of my favourite recipes from the book. I like this because its simple and quick to make, plus it is full of flavour, packs a punch with taste and I guarantee will convert even the most die hard beetroot haters.


Ingredients


50g walnuts
1 tbsp cumin seeds
25g stale bread, crusts removed
200g cooked beetroot (not pickled), cut into cubes
1 tbsp tahini (sesame seed paste)
1 large garlic clove, crushed
Juice of 1 lemon
Sea salt and freshly ground black pepper
A little olive or rapeseed oil (optional)

Method

Put the walnuts on a baking tray and toast in an oven preheated to 180°C/Gas Mark 4 for 5-7 minutes, until fragrant. Leave to cool.

Warm a small frying pan over a medium heat. Add the cumin seeds and dry-fry them, shaking the 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 the seeds with a pestle and mortar or a spice grinder.

Break the bread into small chunks, put in a food processor or blender with the walnuts and blitz until fine. Add the beetroot, tahini, most of the garlic, a good pinch of the cumin, half the lemon juice, a little salt and a good grind of pepper, then blend to a thick paste.

Taste the mixture and adjust it by adding a little more cumin, garlic, lemon, salt and/or pepper, blending again until you are happy with it. Loosen with a dash of oil if you think it needs it. Refrigerate until required but bring back to room temperature to serve.


Recipe from 'River Cottage Veg Every Day' by Hugh Fearnley-Whittingstall. 

Courgette & Tomato Soup (aka Zucchini & TomaYto soup)

Happy New Year!! I've been sunning myself in the Caribbean over Christmas, so coming back to the January grey, wet and very windy weather is not very pleasing. When the weather is this dire there is only one thing that truly comforts and warms me up; a big bowl of hearty soup.

I love tomatoes, and courgettes can always do with a helping hand, so putting them together in this glorious soup is perfect after returning home from the dark wet windy weather.

I find soup quite therapeutic to make. It's not too difficult or time consuming and at the end of it is a great bowl of warmth that will really make you glow. So here is a winter warmer of a dinner that will truly warm you up from the inside out.

Courgette & Tomato Soup (aka Zucchini & TomaYto soup)

Ingredients

4 courgettes (around 600g); cut into chunks
1 onion, sliced
1 clove of garlic; chopped
Half a green chilli; chopped
1 400g (14oz) can of peeled plum tomatoes
750ml of vegetable stock
Some oil

Method

Heat some oil in a pan (you can use any oil, olive, sunflower, vegetable, I used vegetable) and gently saute the onions on a medium heat for around 15 minutes. They should soften and caramelise a little. You want the onions to become sweet to add sweetness to the dish. Then add the chopped garlic and chilli, and stir. It should become quite aromatic now. Then add the chunky courgettes and stir well. Cook with lid half on for around 10 minutes, stirring occasionally. Then add the can of plum tomatoes, and the vegetable stock. Stir and cook for a good 15-20 minutes. Taste and adjust the seasoning with salt, pepper or maybe some sugar. Once you are happy with the flavour, scoop a few ladles of soup in a blender/food processor at a time and blend.

Serve with warm crusty bread.