Roast beetroot hummus with a herb flatbread

Another National Trust recipe.

The first time my partner made this recipe, I wasn't convinced. There was something missing.

The second time it was me making it and it really needed more garlic and lemon, plus seasoning. Now, I like it!

This hummus will keep in the fridge for up to 2 weeks.

Serves: 500ml hummus.

Ingredients:

• For the hummus:
• 500g raw peeled beetroot, cut in 2-3cm cubes
• 400g cooked chickpeas
• 2 cloves of garlic, peeled
• Lemon: zest of 1 lemon + 4 tbsp lemon juice
• Olive oil
• Salt and pepper to taste
• For the flatbreads:
• 300g white bread flour
• 10g finely chopped herbs from the garden (I had parsley and mint at home so that's what I used)
• 1 tsp salt
• 200ml water
• 70ml olive oil

Method:

1. Make the beetroot hummus:
1. Oil and season with salt and pepper the beetroot on a baking tray.
   
2. Roast in the oven at 200°C for 20 min or until the beetroot is soft enough to eat.
3. Add the garlic cloves and roast for another 5-10 min or until they are golden.
   
4. Remove from the heat and allow to cool.
5. Once cool, place in a food processor with the chickpeas, lemon juice and zest and blitz. Add olive oil slowly as it blitz until it is blended to a paste. Season with salt and pepper to taste.
   
   
   
   
   
   
   
2. Make the flatbreads:
1. Sieve the flour into a bowl. Add the herbs, oil and salt and mix on low. Add the water a little at a time until it is all combined. Let the dough mix for at least 5 min. I found that I had to finish the dough by hand as the mixer wasn't combining it properly.
2. Once the dough is fully kneaded and elastic, cover with a cloth and leave for 15-20 min. I did this step half way through baking a cake so I left the dough stand for almost an hour.  
   
3. Remove the dough and place on a floured work surface and divide into 6 equal balls. I found the dough was quite oily so little flour was used.
4. Roll each ball into an oval shape about 3 mm thick. I stretched each ball by squashing it on the work surface with my palm but found it hard work so may try the rolling pin next time!
   
5. Cook the flatbreads on either a lightly oiled griddle or in a frying pan for 2 min each side or a baking sheet in a 220°C oven for 3 min each side. I used a non-stick frying pan and did not have to add any oil to it.