The Hackney Butchers Association

I was reminded recently about Beetroot Hummous (thanks Leila).  I had been meaning to make some for a while. A lot of recipes seem to mix roughly equal amounts of cooked beetroot and chick peas, with the usaual culprits, garlic, olive oil, tahini & lemon juice.  For maximum flavour use left-over roasted beetroot.  All well and good... but the recipe here is even better!  This recipe is quite different, the flavour comes from lots of toasted cumin & walnuts & garlic.  The slight bitterness of the walnuts with the sweetness of the beetroot makes a great balance.  This is rounded, delicious stuff. It looks amazing too.  It's insanely colorful as seen in the picture above. This has to be tried! RECIPE BELOW:

Salad: 500g raw beetroot, peeled & very thinly sliced 2tsp lemon juice 2tbs olive oil small handful parsley Dressing: 100g shelled pistachio 2tbs finely chopped parsley 1 dsp finely chopped mint 1 dsp lemon juice 1 tsp caster sugar 7 tbs olive oil 1 tsp zemon zest 4tbs water 1 tsp orange blossom water (optional) Serves 4 as part of a mezze. Blitz the dressing ingredients briefly in a food processor, nuts first. Then season to taste. Dress the beetroot & parsley leaves with the lemon juice & olive oil. When ready to eat, spoon over some pistachio dressing. This comes from the mighty Moro's. Everything they make is amazing. I've had a few disasters from their cook books if i'm honest. I probably did something wrong! Their restaurant is still my favorite. I love it!