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Member recipe

Flatbread and beetroot hummus with shrimp

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Cooking time

Prep: 20 minutes Cook: 8 minutes

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Serves 4

10 minute flatbread with home made beetroot hummus, lovely.

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Beetroot hummus

  • 250g vacuum-packed cooked beetroot
  • 400g tin chickpeas, drained and rinsed (240g drained weight)
  • 2 tbsp extra-virgin olive oil
  • 1 clove of garlic, peeled and crushed
  • 2 tbsp tahini


  • 90g brown shrimps
  • 4 heaped tsp Greek yogurt
  • A few sprigs of dill
  • 1 whole nutmeg
  • Crisp green salad to serve


  • 175g plain flour
  • Olive oil


  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.

  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.

  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.

  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.

  5. Slide onto a plate and sprinkle with flaked sea salt. Cover loosely with a clean tea towel whilst you cook the others.

  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.

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