Beetroot hummus with gluten-free squid ink flatbread

by Victoria Glass
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Ingredients

Fruit & Vegetables

  • 250g of beetroot, boiled and peeled
  • 2 garlic cloves, crushed, or preferably smoked garlic if you can get it
  • 1 lemon, juiced

Store Cupboard

  • 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
  • tahini, 1-2 tbsp depending on taste
  • 1/2 tsp salt, or more to taste
  • ground black pepper, optional
  • 100g of rice flour, plus extra for dusting
  • 75g of buckwheat flour
  • 1/2 tsp salt
  • 1/4 tsp cream of tartar
  • 10g of sugar
  • 7g of fast-action dried yeast
  • 1 egg

Spices & Dried Herbs

  • 1/2 tsp ground cumin

Speciality Ingredients

  • 3/4 tsp xanthan gum
  • squid ink, or cuttlefish ink, 1 sachet

Dairy

  • Greek yoghurt, 1 level tbsp

Oils & Vinegars

  • 1 tbsp of olive oil, plus extra for frying

Beverages

  • 75ml of water