Serves 4

Ingredients

Hummus:
1 Australian beetroot
4 Australian chestnuts
1 tin chickpeas
2 tbsp Australian extra virgin olive oil
Freshly squeezed juice from 1½ Australian lemons
1 clove Australian garlic
2 tbsp unhulled tahini
½ tsp cumin
Pinch sea salt
Cracked black pepper

Flatbread:
½ cup wholemeal self-raising flour
1 tsp baking powder
½ cup Greek yoghurt
Pinch sea salt
Cracked black pepper
Drizzle Australian extra virgin olive oil

To serve:
2 tbsp Australian flat leaf parsley
2 tbsp crushed roasted Australian almonds
5 chickpeas (from tin used to make hummus)
Drizzle Australian extra virgin olive oil
Australian veggies such as: broccoli stalks, cos lettuce, red capsicum, celery, carrot, cucumber

Method

For the flatbread, make an easy dough by mixing together the flours and yoghurt in a bowl.
Knead briefly on a flat surface with a little flour then place back into bowl, cover and leave to rest.
For the hummus, slice the beetroot into quarters and score the chestnuts with a little cross on the top. Place the beetroot and chestnuts on a baking tray and roast in an oven pre-heated to 200°C for about 20-30 minutes. Chestnuts should open up as they roast.
In a food processor, place the beetroot, chestnuts, drained and rinsed chickpeas (keep 5 set aside for serving), olive oil, lemon juice, water, garlic, cumin, salt and pepper. Blend until a hummus consistency.
To prepare the flatbread, roll out into a circle with a little additional flour, about 3mm thick.
Heat a large non-stick pan on the stovetop with a small drizzle of olive oil. Place the flatbread on top and toast on each side until golden brown or slightly charred.
Remove from the heat and slice into 8 triangles like a pizza.

Recipe: Beetroot hummus with flatbread and vegetable crudité

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