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!
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.
Notes
2- 4 servings