Pink hummus & Chickpea flatbread

























It’s root vegetable season!  And although, I am curious to know what squash or parsnip hummus would taste like - I am sticking to beetroot.   Pink is Mae’s favourite colour and I know pink hummus will look more tempting and appealing then beige parsnip. Traditionally, hummus is a chickpea and tahini mix with garlic, lemon juice and olive oil.  However, it can be treated more like a base and will take on the flavour of any vegetable or spice you add.  Avocados, peppers, other beans, basil, jalapenos all work too.

Beetroot hummus has a slight earthy, rich flavour, and the addition of horseradish gives it a light and spicy note. It’s a harmonious partnership.

This is going to be a protein punch, as I am also making a chickpea flatbread, a great alternative to standard wheat bread. Chickpea flour is hugely more nutritious and less stressful for our digestion than grain breads, and it’s super delicious.










Make the flatbread batter a couple hours in advance or the night before, as it needs to rest.

For the chickpea flatbread:
1 cup of chickpea flour (also called gram flour)
250ml water
3 TBSP of coconut oil or butter melted
1 TBSP of chopped rosemary
pinch of salt

Mix all the ingredients together. Gram flour tends to clump together, so make sure the mixture is completely smooth. Leave to stand for couple hours or during night in the fridge.

Put 2 TBSP of coconut oil in an oven dish (I am using an iron skillet) and melt in the preheated oven for 5 minutes or until sizzling hot. This will ensure that the mixture will not stick to the bottom of the pan. Pour the flatbread mixture out in the hot pan, not too thick, just so it covers the bottom. Bake for about 10 minutes on very high or 230c degrees. I turned it upside down halfway through baking which ensured both sides were crispy.

For the beetroot hummus:
500g chickpeas
1 medium beetroot (cooked)
Juice of 1 lemon
80ml olive oil
1 garlic clove
1 TBSP cumin
2 TBSP tahini
4 TBSP water
pinch of salt
1 TSP of horseradish (I used jarred horseradish with cider vinegar, freshly grated would be even better)

Mix all the ingredients together until smooth. Garnish with olive oil and coriander.



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