Hummus of beetroot met vegan flatbread
A colorful, plant-based meal full of flavor and fiber
6 May 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 tsp 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.
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