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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
mins
Cook time:
30
minutes
mins
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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