Hummus of beetroot met vegan flatbread

A colorful, plant-based meal full of flavor and fiber

May 6, 2021

Reading time: 1 minute1 minute

Serve a brightly colored red beet hummus with homemade vegan flatbread for a completely plant-based meal or snack. Packed with vegetables, fiber, and pure ingredients – perfect for sharing and enjoying mindfully without artificial additives.

Hummus of beetroot with vegan flatbread

Duration: 30 minutes

Number: 4 to 6 people

Ingredients

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

Preparation

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.