Prep Time 10 minutes - Total Time 20 minutes - Makes 1
Just when you thought hummus couldn’t get any better, beetroot takes it to that next level.
But hold on, it gets even better. Top with crispy pancetta and a honey and balsamic vinegar dressing.
You’re welcome hahaha.
Hummus Ingredients
400g tin of chickpeas, drained but reserve the juices.
4 cooked beetroot.
2 tbsp of tahini paste.
2 garlic cloves.
1/2 tsp of cumin.
1 lemon, juice.
2 tbsp of extra-virgin olive oil.
Pinch of salt.
70g of diced pancetta.
Dressing Ingredients
1 tbsp of honey.
A few fresh thyme sprigs, leaves only.
2 tbsp of balsamic vinegar.
3 tbsp of extra-virgin olive oil.
Pinch of salt.
Flatbread Ingredients
200g plain flour.
140g fat-free Greek yoghurt.
A pinch of salt.
Method
Place all the hummus ingredients apart from the pancetta into a food blender. Add a good pinch of salt and a little of the reserved chickpea juices. Whizz till you get a nice smooth consistency, add more of the chickpea juices if need be. Once you are happy with your houmous pour out into a bowl and using the back of a spoon make some ripples in the hummus.
Fry the pancetta in a little oil over a medium heat till golden and crispy. Once done pop onto some kitchen paper to drain.
For the dressing simply combine all the ingredients together and give them a good old mix.
To finish off the hummus, sprinkle over the crispy pancetta and give it a drizzle with some of the dressing. All you need now is some sort of shovelling devices like cucumber, carrots, celery or even better homemade flatbreads.
Place all the flatbread ingredients into a large bowl and mix well till it all comes together to form a dough. Divide into 4 individual dough balls, lightly flour your worktop and roll out.
Get a non-stick frying pan over a medium to high heat and cook dry (no oil needed) for a couple of minutes on each side. When you get nice golden brown spots on the bread it’s time to flip over.
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