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Beetroot & lemon houmous
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Total Time:
25 minutes
Easy homemade crispbreads topped with vibrant beetroot houmous - a colorful and impressive picnic snack.
Ingredients:
  • 100 g rye flour
  • 100 g white spelt flour
  • ¼ teaspoon baking powder
  • olive oil
  • 1 tablespoon clear runny honey
  • 1 tablespoon mixed white & blue poppy seeds
  • 1 x 250 g jar of chickpeas
  • 180 g cooked beetroot
  • 2 lemons
  • 1 clove of garlic
  • extra virgin olive oil
  • 1 tablespoon natural yoghurt
  • amaranth shoots optional
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. In a bowl, combine flours, baking powder, 3 tbsp olive oil, honey, and 4 tbsp water. Season with sea salt and black pepper, then knead until smooth (about 3 minutes). Divide dough in half, then roll out each into a 30 x 12cm, 1mm thick rectangle. Cut into 3cm wide rectangles, transfer to floured baking sheets, brush with water, scatter poppy seeds, and bake for 10 minutes until golden and crisp. Cool before serving with houmous. For the houmous, blend drained chickpeas, beetroot, lemon zest and juice, minced garlic, 2 tbsp olive oil, and seasoning until smooth. Adjust with lemon juice, then serve topped with yoghurt, amaranth shoots, lemon zest, and olive oil.

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