Beetroot Hummus Recipe with Squid Ink Flatbreads

by Victoria Glass
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6
60 minutes

Ingredients

Beetroot hummus

  • 250g of beetroot, boiled and peeled
  • chickpeas, 1 tin, rinsed and, if you want a smoother texture, slipped out of their skins. Be warned, this is a tedious business, but well worth the effort if you like your hummus to be smooth
  • 2 garlic cloves, crushed, or preferably smoked garlic if you can get it
  • 1 lemon, juiced
  • tahini, 1-2 tbsp depending on taste
  • 1/2 tsp ground cumin
  • 1/2 tsp salt, or more to taste
  • ground black pepper, optional

Squid ink flatbreads

  • 100g of rice flour, plus extra for dusting
  • 75g of buckwheat flour
  • 3/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar
  • 10g of sugar
  • 7g of fast-action dried yeast
  • Greek yoghurt, 1 level tbsp
  • 1 tbsp of olive oil, plus extra for frying
  • 1 egg
  • squid ink, or cuttlefish ink, 1 sachet
  • 75ml of water

Method

1
For the beetroot hummus, simply whizz up all the ingredients in the food processor until you have a fairly smooth purée. Add a little water if the texture is too claggy and blitz again to combine. Keep blitzing for longer if you like it really silky
2
Taste for seasoning and adjust if necessary. Serve with a drizzle of olive oil and some chopped chives for extra colour, if you want to
3
To make the flatbreads, place all the dry ingredients into a food processor and blitz to mix. Add the yoghurt, oil, egg and ink and blitz again until combined. Add a little of the water at a time, pulsing the motor between each addition until you have a soft, but not sticky, dough. You may not need all the water
4
Tip the dough out into a lightly oiled bowl and cover with cling film. Leave the bowl somewhere warm for around an hour, or until the dough has doubled in size
5
Roll small pieces of dough (about the size of a child’s palm) between your hands to create a smooth ball and roll into oval on a lightly floured work surface. Repeat with the remaining dough
6
Place each flatbread in a hot frying pan with a glug of oil for a couple of minutes each side. Leave to cool slightly before slicing the bread into soldiers to dip in your beetroot hummus