To make the dough balls

• In a bowl, add the flour, yogurt, olive oil, baking powder and salt. Stir to combine until it comes together, then transfer to a floured board.
• Knead for a few minutes until you get a springy dough.
• Divide the dough into 4.

Flavour each of the four pieces...

Harissa portion

• Pop the dough into a large bowl and add 1 tbsp of harissa and 1 tbsp more flour.
• Knead the harissa into the dough so that it’s evenly distributed .
• Add more flour if needed.

Turmeric portion

• Pop the dough into a large bowl and add 1/4 turmeric.
• Knead into the dough so that its evenly distributed, and the dough becomes yellow.

Beetroot portion

• Pop the dough into a large bowl and add 2 tbsp of beetroot juice and 2 1/2 tbsp more flour.
• Knead into the dough so that it’s evenly distributed.
• Add more flour if needed.

Pesto portion

• Pop the dough into a large bowl and add 1 tbsp of pesto and 1 tbsp more flour.
• Knead the pesto into the dough so that it’s evenly distributed.
• Add more flour if needed.

Shape the dough balls

• Divide each coloured dough into 3 then roll the dough into a small circles.
• Prepare a large baking tray with a baking paper on the bottom.
• Place the 18 balls in a circle, alternating colours. They should be nestled close to each other.
• Brush a little olive oil over the top, then sprinkle with sesame seeds.
• Bake on 180C for approx minutes until cooked and golden on top and fluffy inside

To roast the tomatoes

• Add the tomatoes, oil and salt to a baking tray and bake for approx 25 minutes until soft and browning at the edges.

To serve

• Serve on a serving platter. Place a small of hummus topped with roast tomatoes in the middle of the rainbow dough balls. Break off and dip.