Hummus of beetroot met vegan flatbread

Hummus of beetroot with vegan flatbread

Duration: 30 minutes

Number: 4 to 6 people

For the hummus:

• 200g chickpeas (drained. Tip: you can also replace the chickpeas with 150g dried chickpeas and 50g dried broad beans. Soak them overnight in cold water, drain, and use them.)
• 1 Citroen
• 2 Tahini
• 3 spoons of Olive Oil
• Pepper
• Purasana Himalayan Salt
• 2 spoons of Purasana Red Beet Powder
• 1 kg Cumin
• Optional: Za'atar Spice Blend
• For the finish: fennel green, pomegranate

For the flatbread:

• 200g Alpro Greek Style
• 200g flour
• Himalayan Salt
• Optional: Za'atar Spice Blend

Squeeze the lemon. Combine the juice with all the other ingredients for the hummus in a food processor.

Process or blend until it becomes a spread.

Season with Himalayan salt and pepper.

Spread it on a plate and garnish with fennel greens and pomegranate.

Knead all the ingredients for the flatbread into an elastic ball. Divide into portions.

Roll into balls. Flatten and roll out into a pancake. Use some extra flour if necessary to prevent sticking.

Heat a pan and cook the flatbread in the pan.

Serve the bread with the hummus.