Flatbread with beetroot hummus
Beetroot adds a delicious earthiness to hummus - a welcome pop of colour on any table.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
For the hummus:
400g canned chickpeas, drained and rinsed
250g roasted beetroot, chopped
1 clove of garlic, crushed
1 tbsp tahini
2 tbsp olive oil
the zest of a lemon and ½ tbsp of juice
For the breads:
300g plain flour
2 generous pinches of sea salt
150mls warm water
3 tbs olive oil
½ tsp nigella seeds
To serve:
a drizzle of olive oil
a small handful of canned chickpeas, drained and rinsed
edible flowers
Method
Vigorously rub the chickpeas in a clean tea towel to remove as many of the skins as possible. You can omit this step if you wish but it does result in a smoother hummus.
Place the chickpeas into a liquidiser with the roasted beetroot, garlic, tahini, olive oil and lemon juice. If it is very dry add a little more oil. Taste and season.
Mix the flour and the salt in a large bowl and drizzle in the water mixing slowly until combined. Add in the oil in the same way until a dough is beginning to form. Sprinkle in the nigella seeds and knead for about five minutes until it is smooth.
Divide the dough into nine balls and leave to stand for about 10 minutes. Roll each ball on a lightly floured surface, moving it around as you do so it does not stick to your work surface. They should be quite thin.
Heat a heavy-based frying pan and rub it with a little olive oil. Fry each bread one at a time and sprinkle with a little more sea salt as you remove them from the pan. Serve warm with the hummus.
