Flat Breads with Smoked Beetroot Hummus, Salsa & Toasted Pine Nuts

07 Dec 2021
Flat Breads with Smoked Beetroot Hummus, Salsa & Toasted Pine Nuts

This recipe was given to us by James Taylor from the Dare to Share food club.

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Hummus is one of my favourite ever foods. It feels so rich and indulgent and is made with such humble ingredients.

I love adding beetroot to it for a subtle sweetness and an exciting different colour. Smoking the chickpeas and beetroots just adds another layer of flavour which works really well with the smooth & creamy texture.

I’ve always loved a good sandwich, delicious bread with some great fillings is my usual go-to snack.

This provides me with the same satisfaction - soft flatbread with rich creamy smoked hummus, tangy salsa and crunchy pine nuts.

It is also vegan so it’s great for sharing with many types of dietary preferences

 

Smoked Beetroot Hummus

Roast beetroot

Makes around 4.4kg
 

Soak overnight:

 

1200g Chickpeas dried

2800g Water

 

The next day:

 

Boil the soaked chickpeas until soft in salted water with 1 tbsp of baking powder 

 

Boil until tender:

 

1100g Whole Beetroot (8 medium sized)

Salt

 

Cut the beetroots into wedges

Smoke 1500g of the cooked chickpeas and all beetroot over your favourite wood for around one hour to the smokiness of your liking. If you don't have a smoker you can use your oven or a BBQ. Put the wood chips in a roasting tray and bake until they start to smoke, add a wire rack over the wood chips and add your chosen veg. Add another tray on top and wrap everything in foil to stop the smoke escaping and put the whole thing back in the oven. 

 

Whizz in a food processor until smooth:

 

All Chickpeas 

900g tahini

175g chickpea water 

170g fresh lemon juice 

150g olive oil

50g sea salt 

 

Blend until smooth:

 

Smoked Beetroots

150g chickpea water 

40g garlic

 

Mix together the chickpea mixture and the beetroot purée

 

*You can skip the smoking stage to make a smoke free and still delicious Beetroot Hummus

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Tomato, Tomatillo and Red Pepper Salsa

Beetroot hummus and tomato salsa

Makes around 2.5kg

 

Finely Dice:

 

1500g cherry tomatoes

500g tomatillos

260g Red Onion

 

Blacken over a flame or in a frying pan:

 

6 red peppers

 

Then peel and blend with:

 

4 red birds eye chillis 

6 cloves Garlic

8g Salt 

 

Whizz In a food processor 

 

Olives 455g drained

 

Mix everything together to finish with:

 

10g Sea Salt

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Flat Breads

Flatbreads

Makes 24

 

Put in a mixing bowl:

 

1kg Strong Flour

4 Tsp Sea Salt

3 Tbsp Crushed Fennel Seeds

4 Tbsp Olive Oil

 

Mix together:

 

620g Lukewarm Water

4 Tsp Dried Yeast

 

Gradually mix the water & yeast into the flour mix until a rough dough is formed.

 

Oil a work surface, then knead the bread dough until it is less sticky and smooth

 

Put the dough into an oiled bowl, cover and leave until doubled in size 

 

Remove the dough from the bowl and fold until the air is knocked out 

 

Divide the dough into around 24 balls.

Roll the balls out into circles around 5mm thick

 

Leave to rest for 20 minutes

 

Heat some oil in a frying pan and fry the breads for around 2 minutes on each side until golden brown and puffy

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To Assemble

 

Spread the Hummus on the warm Flatbreads, then top with some of the salsa and a sprinkle of toasted Pine Nuts

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