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.



  • serves Serves 6
  • time 60 mins


  1. 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. 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. 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. 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. 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.


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