It’s quite easy to make your own crispbreads! It’s perfect for picnics and it’s the best combination for all kinds of dips and salsas, including this hummus.
We love that beetroot not only adds a beautiful colour, it’s also packed with lots of essential nutrients and are low in calories. Adding beets in is good for a healthy balanced diet and we can’t wait for you to try the delicious hummus recipe.
- 100 g rye flour
- 100 g white spelt flour
- ¼ teaspoon baking powder
- Olive oil
- 1 tablespoon clear runny honey
- 1 tablespoon mixed white & blue poppy seeds
- 1 x 250 g jar of chickpeas
- 180 g cooked beetroot
- 2 lemons
- 1 clove of garlic
- extra virgin olive oil
- 1 tablespoon natural yoghurt
- Amaranth shoots (optional)
- Preheat the oven to 180ºC.
- In a bowl, mix together the flours, baking powder, 3 tablespoons of olive oil, the honey and 4 tablespoons of water. Season lightly with sea salt and black pepper, then knead until smooth (3 minutes roughly).
- Lightly flour your work surface before dividing the dough into two. Roll out each half to form a rectangle, about 30 x 12cm and 1mm thick – or as thin as you can get it. Cut into even rectangles, about 3cm wide, then transfer to floured baking sheets.
- Brush with a little water and scatter over the poppy seeds.
- Bake in the oven for about 10 minutes, or until golden and crisp, then leave to cool before serving with the hummus – these will keep in an airtight container for up to 1 month.
- Meanwhile, make the hummus. Drain the chickpeas, then combine with the beetroot, and the zest and juice of 1 lemon in a food processor. Blitz on a high speed for 1 minute.
- Peel and mince the garlic, then add to the processor alongside a little seasoning and 2 tablespoons of extra virgin olive oil. Blitz again until smooth. Taste and tweak with extra lemon juice.
- To serve, tip into a shallow bowl, then swirl through the yoghurt, before scattering with the amaranth shoots (if using), finely grated lemon zest and a drizzle of extra virgin olive oil.