Roast Root Hummus With 4-Ingredient Flatbread

Name: Roast Root Hummus With 4-Ingredient Flatbread
Ingredients: 3 tbsp olive oil; 350 g root vegetables roughly chopped into large chunks (eg. carrots, parsnips, sweet potaoes, turnips, celeriac, beetroots...); 1 garlic bulb; 1 tin chickpeas drained and rined; 2 tbsp tahini; juice and zest of 1 lemon; 2 tbsp chipotle paste; 1 tsp sweet paprika; 150 ml olive oil; 300 g self-raising flour; 1 tsp baking powder; 175 g natural yoghurt; 75 ml Arla Cravendale Semi-skimmed milk; cucumbers, carrots & peppers cut into batons for dunking; olive oil to drizzle; 1 tsp chilli flakes

No need to throw away leftover root veg rattling about in your fridge with this tasty chipotle roast root hummus recipe. This hummus recipe uses the skins as well as the tops so that the full veggie is used in all of it's glory. Perfect for dunking cucumber and carrots or our 4 ingredient flatbreads using cupboard essentials. This makes for a healthy and nutritious mid-week lunch without compromise on taste! Plus, the flatbreads will keep for a week and can be popped in the freezer to toast in the toaster at any point for lunch!

Ingredients

For the hummus

3 tbsp Olive oil
350 g Root vegetables roughly chopped into large chunks (eg. carrots, parsnips, sweet potaoes, turnips, celeriac, beetroots...)
1 garlic bulb
1 tin Chickpeas drained and rined
2 tbsp Tahini
Juice and zest of 1 lemon
2 tbsp Chipotle paste
1 tsp Sweet paprika
150 ml Olive oil

For the flatbreads

300 g Self-raising flour
1 tsp Baking powder
175 g Natural yoghurt
75 ml Arla Cravendale Semi-skimmed milk

To serve (optional)

Cucumbers, carrots & peppers cut into batons for dunking
Olive oil to drizzle
1 tsp Chilli flakes

Instructions

Step 1

Pre-heat oven to gas 6, 200°C, fan 180°C. Lay all of your chopped root veggies on a large baking tray, nestle your garlic bulb in the centre, drizzle all over with olive oil and season with salt and pepper. Pop in the oven for 35 mins until cooked through.

Step 2

Once your veg is ready, squeeze your garlic from the skin and mush with the back of a knife to form a paste before adding to a blitzer with all other hummus ingredients plus seasoning. Blitz until smooth- you will need to add water or a few ice cubes to loosen. Set aside.

Step 3

Onto your flatbreads. Add your flour, a pinch of salt and pepper and baking powder to a large bowl, stir and add your yogurt and Cravendale. Bring together into a ball and pop on a floured work surface before kneading for a minute or so.

Step 4

Divide into 6-8 and then roll each into circles with a rolling pin until about 3mm thick. Heat a griddle pan on high and cook each flatbread on each side for a minute until charred and puffed up.

Step 5

Serve your hummus into a bowl, sprinkle with chilli flakes, drizzle with oil and serve alongside your flatbreads and veg dunkers of choice. A healthy and nutritious mid-week lunch without compromise on taste! Pop any leftover hummus in the fridge for up to 4 days! The flatbreads will also keep for a week and can be popped in the freezer to toast in the toaster at any point.

Enjoy!