Beetroot and walnut dip

This recipe is originally from Hugh Fearnley-Whittingstall’s Vegetable Cookbook. As he uses breadcrumbs I’ve adapted it slightly to make it gluten free. It’s a great snack for those whose tums don’t handle chickpeas so well, and makes a nice change from regular hummus.


  • 200g beetroot
  • 50g walnuts (I like to lightly toast them first)
  • 1 tbspn toasted cumin seeds
  • 1 tbspn tahini
  • 1 large garlic clove (or 2 small)
  • Juice of 1 lemon
  • Sea salt and black pepper to taste
  • A drizzle of olive oil (if the mixture needs loosening)
  • Mint to garnish


Roast the beetroot whole in the oven for 45 minutes (or until cooked through).  Blitz the walnuts in a food processor or blender. Chop the roasted beetroot and add to the food processor, along with the rest of the ingredients. Add some olive oil if it needs loosening.  Garnish with fresh mint and eat with vegetable stick, oatcakes or spread on sweet potato bread.

This will keep in an airtight container in the fridge for a few days.


  • Beetroot is a great veggie source of both iron and folate and may help lower blood pressure.
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