Salt-baked beetroot houmous with spelt flatbreads recipe | Sainsbury`s Magazine

Ingredients

• 4 medium raw beetroot (350g)
• 350g coarse sea salt, for baking
• zest of 1 lemon, plus a squeeze of juice
• 2 large egg whites
• 1 x 400g tin chickpeas, rinsed and drained
• 3 tbsp tahini, stirred
• 1 garlic clove
• 2 sprigs thyme, leaves picked, plus extra to serve
• 100ml olive oil
• 250g strong white bread flour, plus extra for dusting
• 250g wholegrain spelt flour
• 1 x 7g sachet instant yeast
• 1½ tsp flaked sea salt, crushed a little between your fingers
• 50g melted ghee, cooled, or vegetable oil
• 4 tbsp ghee (melted) or oil, for cooking and serving