- 500g beetroot
- 1 red onion
- 400g tin of chickpeas
- 2 garlic cloves
- 1 tbsp cumin seeds
- 150g plain flour
- 1 lemon
- 40g tahini
- 150g halloumi
- A handful of mint, leaves only
- A handful of flat leaf parsley
- 2 tsp sumach
- 100g alfalfa sprouts
- 2 tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 6-10 tbsp cold water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the beetroot and chop into 1cm cubes. Peel and quarter the onion. Drain and rinse the chickpeas. Tumble the beetroot and onion onto a baking tray lined with baking paper. Tip on half the chickpeas and drop on the unpeeled garlic cloves. Scatter over 1 tbsp cumin seeds. Drizzle over 1 tbsp oil and plenty of seasoning. Toss to mix. Roast for 30 mins.
- 2.
Meanwhile, make the flatbread dough. Tip the flour into a bowl, reserving ½ tbsp. Add a pinch of salt, ½ tbsp oil and 4 tbsp water. Mix to a smooth dough. Cover and set aside to rest.
- 3.
Tip the remaining chickpeas into a food processor (see our tip if you don’t have one). Zest the lemon and set the zest aside. Juice in half the lemon and add the tahini. Set the processor aside.
- 4.
Cut the halloumi into 1-2cm cubes. Finely chop the mint leaves. Finely chop the parsley, stalks and leaves, keeping the leaves and stalks separate.
- 5.
Remove the beetroot from the oven. Add half to the processor. Squeeze in the garlic. Turn the oven off. Pop the baking tray back in to keep warm.
- 6.
Add the parsley stalks to the processor. Blend to a chunky paste. Slowly trickle in 2-4 tbsp cold water till the hummus is as smooth as you like. Taste and season with salt and pepper.
- 7.
Dust your worktop with ½ tbsp flour. Separate the dough into 2 balls. Roll them out as thinly as possible – they should be about the size of a small dinner plate. Place a frying pan on a high heat. When hot, lay a flatbread in the pan and cook for 1 min. Flip over and cook for 1 min, till golden and bubbled. Repeat with the other flatbread. Pop in the oven with the roast chickpeas and beetroot.
- 8.
Place the frying pan back on the heat. Pour in ½ tbsp oil and add the halloumi. Fry for 4-5 mins, tossing regularly, till golden. Sprinkle over 2 tsp sumach and toss for 1 min. Tip onto a plate.
- 9.
Place each flatbread on a plate. Top with the beetroot hummus, roast beetroot, onion and chickpeas, halloumi, herbs and zest. Finish with the sprouts and drizzle 1 tsp oil over each. Serve with the remaining lemon, cut into wedges for squeezing.
- Tip
No food processor?
No problem. Put all the ingredients for the hummus (unroasted chickpeas, lemon juice, tahini, roast garlic and roast beetroot) into a large bowl. Mash together with a potato masher. Season. Add a little water, if you like, to loosen it. The hummus will be chunkier, but still taste great.
