Beetroot Hummus Recipe with Squid Ink Flatbreads

60 minutes


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


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
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
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
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
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
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