Beetroot Hummus with Homemade Flatbreads

Method

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.

• Light Meals & Salads
• Healthy
• Sides

Ingredients

• US
• METRIC