Beetroot Hummus Recipe
Served with flatbread and pickled vegetables
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Ingredients
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Hummus
Flatbread
Pickled Vegetables
Method
Hummus
- 1
Blend the Ingredients
In a food processor, combine the cooked beetroot, canned chickpeas, tahini, olive oil, lemon juice, garlic, salt, cumin, black pepper, and water.
- 2
Process Until Smooth
Blend the mixture until it reaches a smooth and creamy consistency. If it's too thick, add more water, one tablespoon at a time.
- 3
Adjust Seasoning
Taste the hummus and adjust the seasoning with more salt or lemon juice as desired.
Flatbread
- 4
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, salt, and baking powder.
- 5
Add Wet Ingredients
Make a well in the center of the dry ingredients and add the warm water and olive oil.
- 6
Knead the Dough
Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth.
- 7
Rest the Dough
Cover the dough with a damp cloth and let it rest for 20 minutes.
- 8
Roll and Cook Flatbread
Divide the dough into 6 equal portions. Roll each portion into a circle about ¼ inch thick. Cook in a hot skillet for 2-3 minutes on each side until lightly browned.
Pickled Vegetables
- 9
- 10
Slice the Vegetables
While the liquid is heating, slice the carrots and cucumbers into thin rounds.
- 11
Pickle the Vegetables
Place the sliced vegetables into a jar and pour the hot pickling liquid over them. Let it cool to room temperature, then seal and refrigerate for at least 1 hour before serving.
