- STEP 1
To make the hummus, chuck everything into a food processor with 1 tsp flaked sea salt and a little black pepper and blitz until smooth. Taste for seasoning,then adjust with extra lemon juice,oil, or tahini as necessary.
- STEP 2
To make the flatbreads, put the flour, 100ml cold water and a big pinch of flaked sea salt into a large bowl. Mix until the dough is just binding together but not too wet.
- STEP 3
Dust a clean work surface with flour and knead the dough for 3 minutes. Roll it into a log and cut into 4 equal pieces then,with a floured rolling pin, roll out each piece of dough until approximately 15 cm in diameter.
- STEP 4
Pour just enough olive oil into the base of a large frying pan to coat the bottom and place over a medium high heat. One at a time, fry the flatbreads for 1 minute until the edges have hardened and the surface starts to bubble, then flip over and cook the other side for another minute or so until bubbly and golden brown.
- STEP 5
Slide onto a plate and sprinkle with flaked sea salt. Cover loosely with a clean tea towel whilst you cook the others.
- STEP 6
When they are all cooked, smear each one with a couple of spoonfuls of beetroot hummus (leftover hummus will keep in the fridge for 3 days) sprinkle with the shrimps , then splatter with the yoghurt. Tear over the dill and grate over plenty of nutmeg before serving. These are great as a light lunch with a crisp green salad.