1 tbsp cumin seed
220g beetroot, cooked (but not in vinegar)
1 tbsp tahini or smooth peanut butter
garlic clove, sliced finely
juice of a lemon
olive or rape seed oil
Dry-roast the walnuts in a frying pan for 5 mins until fragrant, then dry-roast the cumin in another pan.
Blitz the nuts in a processor until a fine crumb.
Add the beetroot, tahini, most of the garlic and cumin, half the lemon juice and a little salt. Blend to a thick paste. Taste and adjust flavour to suit, adding salt and a little oil to loosen the mixture if required.
Keeps in the fridge for a few days.