Beetroot & lemon houmous

Name: Beetroot & lemon houmous
Total time: 25 min
Yield: 4 to 6
Ingredients: 100 g rye flour; 100 g white spelt flour; ¼ teaspoon baking powder; olive oil; 1 tablespoon clear runny honey; 1 tablespoon mixed white & blue poppy seeds; 1 x 250 g jar of chickpeas; 180 g cooked beetroot; 2 lemons; 1 clove of garlic; extra virgin olive oil; 1 tablespoon natural yoghurt; amaranth shoots optional

With poppy seed & honey crispbreads

“Crispbreads are so simple to make, and perfect for picnics, as they're easy to transport and work wonderfully as carriers for all kinds of dips and salsas, such as this houmous. Beetroot brings brilliant colour to the story here. A great alternative to regular houmous when you want to impress. ”

Serves 4 to 6

Cooks In25 minutes plus cooling

DifficultyNot too tricky

Jamie Magazine Fruit

Nutrition per serving

Calories 426 21%
Fat 21.4g 31%
Saturates 3.2g 16%
Sugars 9.1g 10%
Salt 0.65g 11%
Protein 10.5g 21%
Carbs 52.4g 20%
Fibre 9.6g -

Of an adult's reference intake

Jamie Magazine

By Flora Shedden

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Ingredients

CRISPBREADS
100 g rye flour
100 g white spelt flour
¼ teaspoon baking powder
olive oil
1 tablespoon clear runny honey
1 tablespoon mixed white & blue poppy seeds
HOUMOUS
1 x 250 g jar of chickpeas
180 g cooked beetroot
2 lemons
1 clove of garlic
extra virgin olive oil
1 tablespoon natural yoghurt
amaranth shoots , optional

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Jamie Magazine

By Flora Shedden

Tap For Ingredients

Method

Preheat the oven to 180ºC/350ºF/gas 4.
In a bowl, mix together the flours, baking powder, 3 tablespoons of olive oil, the honey and 4 tablespoons of water. Season lightly with sea salt and black pepper, then knead until smooth (3 minutes roughly).
Lightly flour your work surface before dividing the dough into two. Roll out each half to form a rectangle, about 30 x 12cm and 1mm thick – or as thin as you can get it. Cut into even rectangles, about 3cm wide, then transfer to floured baking sheets.
Brush with a little water and scatter over the poppy seeds.
Bake in the oven for about 10 minutes, or until golden and crisp, then leave to cool before serving with the houmous – these will keep in an airtight container for up to 1 month.
Meanwhile, make the houmous. Drain the chickpeas, then combine with the beetroot, and the zest and juice of 1 lemon in a food processor. Blitz on a high speed for 1 minute.
Peel and mince the garlic, then add to the processor alongside a little seasoning and 2 tablespoons of extra virgin olive oil. Blitz again until smooth. Taste and tweak with extra lemon juice.
To serve, tip into a shallow bowl, then swirl through the yoghurt, before scattering with the amaranth shoots, if using, finely grated lemon zest and a drizzle of extra virgin olive oil.