For a delicious quick starter or canape, I love using chicory boats, and load them up with something to tickle the tastebuds, often it’s a nice smoked fish mousse, but I wanted to try something different, so I delved into my River Cottage Everyday book and came back with the Beetroot Houmous recipe, and having lots of beetroot plump and inviting in the garden decided to go for this.
Beetroot and Walnut Houmous (River Cottage)
Roast 4 medium beetroot in the oven with a dash of olive oil.
Pop these in a foodprocessor with 50g toasted walnuts, 25g breadcrumbs, a tablespoon of tahini, cumin to taste, juice from a lemon, salt and pepper, a garlic clove and a good glug of olive oil/rapessed oil, and blend until a nice coarse paste is achieved.
Break off the chicory boats, and load with a teaspoon of houmous, a crumble of feta or goats cheese, and a drizzle of olive oil and lemon juice.