Beetroot Flatbreads & Hummus with Red Cabbage Slaw and Olives

Beautiful purple tones in this tasty brunch beetroot flatbreads & hummus, and it's packed with healthy ingredients!
Beetroot flatbreads & hummus with red cabbage slaw and olives

Last month I asked you all to set me a challenge on Instagram to create a breakfast, lunch, and dinner dish only using one colour, and for the breakfast dish you challenged me to create something using purple ingredients.

So I present to you my delicious Beetroot Flatbreads with Beetroot Hummus, Red Cabbage Slaw and Kalamata Olives.

Now, this one may sound a little strange to start with – olives for breakfast?!

But just bear with me. In Greek tradition, it was very common to have olives with bread in the morning. Not only are they rich in healthy fats, but they are also great at stabilising your blood sugars, so you can keep going right through until lunch.

In all honesty, I actually really love salty or spicy foods in the morning. I don’t have an overly sweet tooth, so breakfasts can be quite limiting or repetitive, so I’m always looking for a way to spice things up. It also gets you super excited and prepped for the day, because who can be grumpy when they’ve had a belly full of delicious lip-smacking food in the morning!

Flatbreads are kind of my speciality – I probably eat them at every meal. They’re super simple to whip up and, with only a few ingredients that you will have in the cupboard, and are the perfect vehicle for scooping up anything and everything and transporting it to your mouth.

I’ve made these extra special by grating in cooked beetroot to give it that gorgeously desired purple hue, before topping it with a layer of beetroot hummus that is silky smooth.

I’ve added some toasted walnuts into the mixture before blending to really bring those earthy tones of the beetroot out and add in some extra oil and fat to the dish.

And, I’ve finished the hummus with cumin to bring a little kick and round everything together as I blended it into this incredible paste. It would taste just as amazing stirred through pasta or rice dishes or smothered on a baked potato.

Finishing the dish with a simple purple slaw made from cabbage leaves which have been combined with apple cider vinegar for a little acidity and a touch of maple syrup for some sweetness. This, combined with those beautifully plump Kalamata olives, has the perfect balance of sweet, salty, and sour.

The Greek Kalamata olives bring something special to the dish aside from adding in that harmonious salt. They have a thicker flesh and deep purple colour, which made the perfect addition to my all-purple breakfast.

Layered together, the dish has everything you could want. A soft, fluffy flatbread that has sweet and earthy notes; hot spots of charring that brings a deeper flavour to the mix. A creamy hummus that is smothered on top, a crunchy fresh slaw for a bit of bite and then hit with the salty flesh of the olives.

This is probably one of my favourite breakfasts. It’s not that much different from your standard sourdough bread and spread – it’s just been elevated a little and had a lot of purple thrown in.

You can actually make the hummus the night before or batch-prep enough for a few days and then enjoy in a whole wide array of dishes.

The flatbreads, too. If you pre-make them, once cooled, you can wrap them up tightly and store them in the fridge or freezer and then pop them in the oven or toaster to re-heat. I just pressed the ‘defrost’ button on it first to ensure it was cooked all the way through.

An all-purple breakfast recipe made with beetroot flatbreads topped with hummus, red cabbage slaw and olives.

The flatbreads are also a really great way of sneaking some extra veggies into your or your family’s diet. The beautiful colour makes for an exciting treat, and they’d do not know there was a beetroot hidden in there.

You can do this with other vegetables too. Carrots, courgette, parsnips, and mushrooms too. You can grate, purée or blend them into flatbread doughs and crêpe batters and then just fill or top with your favourite fillings and get an extra dose of goodness in with none of the fuss.

Check out my other coloured dishes – an all-White Dinner and my all — Yellow Lunch. I had so much fun creating these dishes.

I’m so used to packing my recipes with all the different colours of the rainbow, so I really had to get creative with finding and cooking ingredients of the same colour. It’s definitely a challenge I’d love to take on again, and would love to know what you would create for breakfast if you were only allowed to use purple ingredients. Let me know in the comments.

Enjoy all the colourful love, Niki xx

The Recipe

Beetroot flatbreads & hummus with red cabbage slaw and olives

Beetroot Flatbreads & Hummus with Red Cabbage Slaw and Olives

Beautiful purple tones in this tasty brunch dish - Beetroot Flatbreads & Hummus with Red Cabbage Slaw and Olives. Packed with healthy ingredients!
Prep time: 15 minutes
Cook time: 30 minutes
2- 4 servings
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For the flatbread

  • 200 g self raising flour
  • 1 tsp baking powder
  • Pinch sea salt
  • 1 cooked beetroot grated
  • 40 ml water
  • 2 tbsp beetroot juice
  • 3 tablespoon plant based yogurt

For the hummus

  • 1 pack cooked beetroot
  • 50 g toasted walnuts
  • 1 tsp cumin seeds
  • Pinch sea salt
  • 1 tbsp tahini
  • 2 tbsp extra virgin olive oil

For the slaw

  • 2 red cabbage leaves shredded
  • 2 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • Pinch sea salt
  • 1 tsp maple syrup
  • Pinch cumin seeds
  • Toppings
  • Kalamata olives


To make the dough

  • In a large bowl, add the flour, baking powder and salt. Stir to combine.
  • Now add the grated beetroot and wet ingredients, mix thoroughly to combine, and then transfer to a floured board.
  • Knead for a few minutes until you get a springy dough.

To cook

  • Heat a large griddle pan or frying pan to medium.
  • Divide the dough into 4, then roll out the first flatbread.
  • Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
  • Repeat.
  • Keep the flatbreads warm on a plate covered with a clean cloth.

To make the hummus

  • Add all the ingredients to a food processor and blitz.

To make the slaw

  • Add all the ingredients to a bowl and mix to combine.

To serve

  • Top the flatbreads with the hummus, slaw and olives.
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