Wholemeal Flatbread with Beetroot Hummus, Purple Radish & Crème Fraîche

You Will Need

  • 1 wholemeal flatbread
  • 4-5 tbsp shop-bought hummus
  • 1 small cooked beetroot (vac-packed), roughly chopped
  • 1 tbsp crème fraîche
  • A generous handful of purple radish microgreens
  • 1 tsp olive oil
  • Salt and black pepper, to taste
  • Drizzle of cold pressed rapeseed oil

Introduction

This vibrant flatbread is a simple but striking – pairing earthy beetroot hummus with the peppery bite of purple radish. It’s speedy to assemble, delicious, and ideal as a light lunch or sharing plate with friends. The purple radish brings freshness and crunch, lifting the creamy beetroot base with a bold pop of colour.

Method

  1. Add the hummus and chopped beetroot to a bowl and blitz with a hand blender until smooth and bright pink.
  2. Place the flatbread in a dry pan over a medium heat for 1–2 minutes on each side until lightly warmed.
  3. Spread the beetroot hummus evenly over the flatbread. Drizzle with olive oil and season with a little salt and pepper.
  4. Add small dollops of crème fraîche, then scatter generously with Purple Radish Microgreens. Finish with a drizzle of cold pressed rapeseed oil.
  5. Slice and serve immediately.

Prep Time: 10 minutes minutes

Difficulty: Easy

Serves: 2 people people

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