Beetroot Houmous

Delicious, healthy and pretty, what more could you want from a dip?!

1 large raw beetroot

2 tsp cumin seed

9 walnut halves

2 tsp tahini

1 tsp mustard

2 tbsp oil

1 tbsp lemon juice

2 or 3 sprigs parsley

salt and pepper

(optional: 1 tsp horseradish sauce, 2 tsp yogurt, 0.25 tsp ground cumin)

Peel the beetroot and cut into batons, drizzle with a glug of oil and sprinkle with the cumin and a quick scrunch of salt and pepper.  Roast for 30 minutes at gas mark 6/200C and leave to cool.

Place all the ingredients in a blender and blend until smooth.

Done!

Perfect served with a bowl of crudites, breadsticks or piles of toast, or with salad and cold meat.

It does go particularly well with goats cheese on a slice of good hot toast.