Because I'm obsessed with baking bread, we sometimes end up with more bread in the house than we can eat. I say "sometimes", because most of the time that's not the case. The Husband is almost as crack-pot about eating bread as I am about baking it, so often it disappears quicker than I can plan the next loaf.
But sometimes you need a way to use up stale bread - throwing homemade bread away is a sin in my books. There's only so much room in the freezer for breadcrumbs and bread cubes, so you need to get a bit creative.
This recipe is from Bread: River Cottage Handbook No. 3 by Daniel Stevens, and while it doesn't use up an extraordinary amount of leftover bread, it's always popular and pretty healthy. The bread replaces the chickpeas - so it's not a true houmous - but it's thinner. It's great as a dip with carrot sticks, or in a sandwich with shredded carrot (and some fresher bread).
From Bread: River Cottage Handbook No. 3
1 tbsp cumin seeds
25g stale bread
200g cooked beetroot
3 cloves garlic, peeled and crushed
1 tbsp tahini paste
juice of 1 lemon
salt and pepper
Toast the cumin seeds in a dry frying pan over a medium heat, shaking the pan almost constantly, until they start to darken and smell amazing (less than a minute). While still hot, crush the seeds using a pestle and mortar, or a spice grinder.
Break the bread into chunks and whiz in a food-processor to crumbs. Add the rest of the ingredients and blend to a thick paste.
Taste the houmous, and add more of any the ingredients you think is lacking. Serve with flatbread or vegetables for dipping.