Beetroot Hummus with Gluten-Free Squid Ink Flatbread Recipe | Yummly
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Beetroot Hummus With Gluten-free Squid Ink Flatbread

GREAT BRITISH CHEFS
20Ingredients
45Minutes
220Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 250 grams beetroot (boiled and peeled)
  • chickpeas (1 tin, rinsed and, if you want a smoother texture, slipped out of their skins. Be warned, this is a tedious business, but well worth the effort if you like your hummus to be smooth)
  • 2 garlic cloves (crushed, or preferably smoked garlic if you can get it)
  • 1 lemon (juiced)
  • 2 tablespoons Tahini (depending on taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt (or more to taste)
  • ground black pepper (optional)
  • 100 grams rice flour (plus extra for dusting)
  • 75 grams buckwheat flour
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 10 grams sugar
  • 7 grams dried yeast (fast-action)
  • Greek yoghurt (1 level tbsp)
  • 1 tablespoon olive oil (plus extra for frying)
  • 1 egg
  • squid ink (or cuttlefish ink, 1 sachet)
  • 75 milliliters water
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    NutritionView More

    220Calories
    Sodium19% DV460mg
    Fat11% DV7g
    Protein14% DV7g
    Carbs12% DV35g
    Fiber20% DV5g
    Calories220Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol40mg13%
    Sodium460mg19%
    Potassium380mg11%
    Protein7g14%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A2%
    Vitamin C30%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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