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Beetroot Hummus With Gluten-free Squid Ink Flatbread
GREAT BRITISH CHEFS20Ingredients
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 Tbsp. Tahini (depending on taste)
- 1/2 tsp. ground cumin
- 1/2 tsp. salt (or more to taste)
- ground black pepper (optional)
- 100 grams rice flour (plus extra for dusting)
- 75 grams buckwheat flour
- 3/4 tsp. xanthan gum
- 1/2 tsp. salt
- 1/4 tsp. cream of tartar
- 10 grams sugar
- 7 grams dried yeast (fast-action)
- Greek yoghurt (1 level tbsp)
- 1 Tbsp. olive oil (plus extra for frying)
- 1 egg
- squid ink (or cuttlefish ink, 1 sachet)
- 75 mL water
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium460mg19% |
| Potassium380mg11% |
| Protein7g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber5g20% |
| Sugars7g |
| 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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