This recipe makes a hummus-like sauce, dip, sandwich filler, and all-around garlicky delight.
1lb of roasted beets, peeled
½ cup of walnuts
1 tablespoon of cumin seeds
1 clove of garlic
Juice of 1 lemon
1 tablespoon of sesame seeds
salt and black pepper to taste
Splash of extra virgin olive oil
Toast the walnuts in the oven at 350F for 8 or 9 minutes. In a pestle and mortar, bash up the cumin and sesame seeds. Then add the garlic and crush it together with the ground cumin and sesame. Put it into a blender with the cooked beets, splash of olive oil, juice of the lemon, salt and pepper, and toasted walnuts. Blend it all together.
Serve it on the side with salads, or with some pita bread to dip into it. The purple finished product looks beautiful and tastes incredible – Enjoy!