Beetroot Hummus Recipe with Squid Ink Flatbreads

Name: Beetroot Hummus Recipe with Squid Ink Flatbreads
Total time: 60 min
Ingredients: 250g of beetroot, boiled and peeled; chickpeas, 1 tin, rinsed and, if you want a smoother texture, slipped out of their skins. Be warned, this is a tedious business, but well worth the effort if you like your hummus to be smooth; 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 tsp ground cumin; 1/2 tsp salt, or more to taste; ground black pepper, optional; 100g of rice flour, plus extra for dusting; 75g of buckwheat flour; 3/4 tsp xanthan gum; 1/2 tsp salt; 1/4 tsp cream of tartar; 10g of sugar; 7g of fast-action dried yeast; Greek yoghurt, 1 level tbsp; 1 tbsp of olive oil, plus extra for frying; 1 egg; squid ink, or cuttlefish ink, 1 sachet; 75ml of water

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A visually stunning beetroot hummus recipe from Victoria Glass, served with squid ink flatbreads.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Ingredients

250g of beetroot, boiled and peeled
chickpeas, 1 tin, rinsed and, if you want a smoother texture, slipped out of their skins. Be warned, this is a tedious business, but well worth the effort if you like your hummus to be smooth
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 tsp ground cumin
1/2 tsp salt, or more to taste
ground black pepper, optional
100g of rice flour, plus extra for dusting
75g of buckwheat flour
3/4 tsp xanthan gum
1/2 tsp salt
1/4 tsp cream of tartar
10g of sugar
7g of fast-action dried yeast
Greek yoghurt, 1 level tbsp
1 tbsp of olive oil, plus extra for frying
1 egg
squid ink, or cuttlefish ink, 1 sachet
75ml of water