Beetroot Hummus_2

Choosing recipes, which are easy to prepare, can be made ahead and taste fantastic is an important part of a successful celebration feast.  The humble beetroot can be transformed into something quite unusual with tastes from the Middle East and served as a dip with homemade flatbreads.

Serves 6
For the beetroot hummus:
4 beetroot, cooked
1 garlic clove, roughly chopped
2 teaspoons of ground cumin
2 tablespoons of pomegranate molasses, plus extra to drizzle
1 tablespoon of tahini
Juice of 1 lemon
Sea salt and ground black pepper
2 tablespoons of sesame seeds, toasted, to serve

For the flatbreads:
500g bread flour, plus extra for dusting
2 x 7.5g sachet of easy blend dried yeast
1 teaspoon of sea salt, plus extra to sprinkle
350ml of tepid water
1 tablespoon of honey
1 tablespoon of extra virgin olive oil, plus extra for oiling
2 tablespoons of nigella seeds or poppyseeds
1 egg, lightly beaten
Dried polenta, to sprinkle

For the beetroot hummus:
Blitz all the ingredients except for the sesame seeds, together in a food processor until smooth.  Season with sea salt and black pepper and add a little more lemon juice to taste if required.  Spoon into a serving bowl.  Drizzle with pomegranate molasses, chopped beetroot and sprinkle with sesame seeds to serve.

For the flatbreads:
In a large bowl, combine the flour, easy blend yeast, salt and seeds. Make a well in the flour and pour in the water, honey and olive oil. Using your fingertips, slowly bring the flour in from the sides and continue to mix until a rough dough forms.

Turn the dough out on a floured work surface and knead for about 5 minutes. If the dough is too sticky add a little extra flour until it becomes smooth. Form the dough into a ball and place in an oiled bowl. Cover with a damp tea towel or cling film and set aside in a warm spot for about 45 minutes or until it has doubled in size.

Preheat the oven to 220°C. Punch the dough down on a lightly floured surface.  Divide the dough into 8-12 pieces and roll out into rounds as thinly as possible. Sprinkle polenta onto a baking sheet or pizza stone which has been preheated in the oven and place a flat bread on it. Brush with a little beaten egg and bake in the oven for 5-8 minutes or until puffed up and golden.  Repeat with the remaining dough and keep warm before serving with the beetroot hummus to dip.