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Donal Skehan
Beetroot Hummus with Homemade Flatbreads | DonalSkehan.com, Packed with earthy flavours, this is a new take on the classic dip!
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Beetroot Hummus with Homemade Flatbreads

April 16

Choosing recipes, which are easy to prepare, can be made ahead and taste fantastic is an important part of a successful celebration feast. This beetroot hummus is a great example of this. The humble beetroot can be transformed into something quite unusual with tastes from the Middle East and served as a dip with homemade flatbreads.



  • time 60 mins
  • serves Serves 6
  • video
  1. For the beetroot hummus, blitz all the ingredients except for the sesame seeds, together in a food processor until smooth. Season with sea salt and black pepper and add a little more lemon juice to taste if required. Spoon into a serving bowl. Drizzle with pomegranate molasses, chopped beetroot and sprinkle with sesame seeds to serve.
  2. To make the flatbreads, combine the flour, easy blend yeast, salt and seeds in a large bowl. Make a well in the flour and pour in the water, honey and olive oil. Using your fingertips, slowly bring the flour in from the sides and continue to mix until a rough dough forms.
  3. Turn the dough out on a floured work surface and knead for about 5 minutes. If the dough is too sticky add a little extra flour until it becomes smooth. Form the dough into a ball and place in an oiled bowl. Cover with a damp tea towel or cling film and set aside in a warm spot for about 45 minutes or until it has doubled in size.
  4. Preheat the oven to 220°C/450°F/Gas mark 8. Punch the dough down on a lightly floured surface. Divide the dough into 8-12 pieces and roll out into rounds as thinly as possible.
  5. Sprinkle polenta onto a baking sheet or pizza stone which has been preheated in the oven and place a flat bread on it. Brush with a little beaten egg and bake in the oven for 5-8 minutes or until puffed up and golden. Repeat with the remaining dough and keep warm before serving with the beetroot hummus to dip.

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For the beetroot hummus:

4 beetroot, cooked

1 garlic clove, roughly chopped

2 tsp of ground cumin

2 tbsp of pomegranate molasses, plus extra to drizzle

1 tbsp of tahini

Juice of 1 lemon

Sea salt and ground black pepper

2 tbsp of sesame seeds, toasted, to serve

For the flatbreads:

500g bread flour, plus extra for dusting

2 x 7.5g sachet of easy blend dried yeast

1 tsp of sea salt, plus extra to sprinkle

350ml of tepid water

1 tbsp of honey

1 tbsp of extra virgin olive oil, plus extra for oiling

2 tbsp of nigella seeds or poppy seeds

1 egg, lightly beaten

Dried polenta, to sprinkle

If you make this recipe, be sure to tag your photo #DonalSkehan