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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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Ingredients

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

Instructions

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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