Print

Amazing 4 Beetroot Hummus with Herb Flatbread Results

Beetroot Hummus with Herb Flatbread
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy this vibrant and healthy Beetroot Hummus served with warm Herb Flatbread. It’s a colorful snack that brings together deep, comforting flavors with a fresh, earthy taste. This recipe captures the balance Spoon and Sprout love.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 medium cooked beetroot, peeled and roughly chopped
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1/4 teaspoon salt
  • 2 tablespoons water (or more, for desired consistency)
  • For Herb Flatbread:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup plain yogurt
  • 2 tablespoons milk
  • 1 tablespoon chopped fresh herbs (like parsley, dill, or chives)

Instructions

  1. Place the chickpeas, cooked beetroot, tahini, lemon juice, garlic, 2 tablespoons of olive oil, and salt into a food processor.
  2. Process until the mixture is mostly smooth.
  3. Add the water, one tablespoon at a time, while processing until you reach a creamy, smooth hummus consistency. Taste and adjust salt or lemon juice if needed.
  4. To make the flatbread, mix the flour, salt, and baking powder in a bowl.
  5. Stir in the yogurt and milk until a shaggy dough forms. Knead briefly on a lightly floured surface for one minute.
  6. Fold in the chopped fresh herbs until evenly distributed.
  7. Divide the dough into four equal pieces. Roll each piece into a thin oval or circle.
  8. Cook each flatbread in a dry, hot skillet over medium-high heat for 1-2 minutes per side, until lightly browned spots appear.
  9. Serve the Beetroot Hummus immediately with the warm Herb Flatbread. Drizzle the hummus with a little extra olive oil before serving.

Notes

  • Use pre-cooked or roasted beetroot for ease. If using raw, roast it until tender first.
  • For a brighter pink color, add a tiny bit more lemon juice.
  • You can store leftover hummus in an airtight container in the refrigerator for up to four days.
  • Adjust the herbs in the flatbread based on what you have fresh from your garden.

Nutrition

Find it online: https://spoonsprout.com/beetroot-hummus-herb-flatbread-recipe/