beetroot and pecan nuts hummus
Dear Candi, here I am with another healthy recipe, in answer to your “naughty” mousse. I’m DETERMINED you try cooking with beetroot. I thought I didn’t like them myself until I cooked my first one, remember? It was love at first sight…ok taste. You MUST have a go and force your family to reconsider their hate for this glorious vegetable. The colour alone- a lovely shade of shocking purply/pink- is worth cooking with, don’t you think? AND, apart from anyhting else, it has incredible properties (it cleanses your kidneys, bla bla bla). Anyway, this particular recipe is absolutely gorgeous and bound to convert a few philistines. It’s easy to make, it tastes divine and it’s ideal as a starter with crudités (see picture). Or I guess as an accompaniment to cheeses or cold meats. You must try it when your next hoard of famished people descends on you! Once again I found the recipe, which I slightly adapted, in my River Cottage Every day book already mentioned (…. more than once in fact. I’m fast becoming a fan of Hugh Fearnley-Whittingstall. I must bring you a copy of this particular book when I come to Italy in March). Wouldn’t you agree that the colour alone is amazing????? By the way, I doubled the doses stated in the recipe as I had quite a few hungry people coming for dinner and didn’t want to run out…. Continue reading ‘Beetroot and pecan nuts hummus’
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