Beetroot Hummus With Gluten-free Squid Ink Flatbread

GREAT BRITISH CHEFS
23Ingredients
45Minutes

Ingredients

US|METRIC
  • 250 grams beetroot (boiled and peeled)
  • chickpeas
  • hummus
  • 2 garlic cloves (crushed, or preferably smoked garlic if you can get it)
  • 1 lemon (juiced)
  • Tahini (1-2 tbsp 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
  • squid ink
  • cuttlefish
  • 75 milliliters water
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