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Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 flatbreads
  • 2 medium to large beetroots, cooked, peeled and cut into chunks
  • 1 can of chickpeas, drained
  • half a lemon, juiced
  • 10 cherry tomatoes, halved
  • 1 red onion, sliced
  • 50 g feta cheese, crumbled
  • a small handful of fresh mint leaves, roughly torn
  • 2 dollops of thick Greek yoghurt
  • a small handful of macademia nuts, chopped
  • 1 lime, cut into wedges
Flatbreads with Beetroot Hummus, Greek Yoghurt, Feta and Mint
A summer's lunch of easy homemade beetroot hummous flatbreads with all the trimmings!
Flatbreads with Beetroot Hummus, Greek Yoghurt, Feta and Mint Flatbreads with Beetroot Hummus, Greek Yoghurt, Feta and Mint

Shop bought flatbreads come in very handy sometimes and make a great little summer's lunch. Here we have some homegrown beetroot, turned hummus with some seasonal tomatoes, red onion, Greek yohgurt, feta cheese, fresh mint and a squeeze of lime juice. A lovely mid day snack, if ever there was, but be sure to have plenty of napkins!

  1. Start with the beetroot, chickpeas and lemon juice in a small mixer/blender. Season and blend until you have a thickish paste that resembles hummus! Set aside
  2. Then lay your flatbreads out flat on two seperate plates, spread a dollop of yoghurt on each, to one side and a couple of dollops of the hummus on the other side
  3. Finally top with the tomatoes, onion, feta, nuts and mint and finish with a squeeze of lime juice. Eat as is with a knife and fork or fold into a wrap and eat with your hands!!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Flatbreads with Beetroot Hummus, Greek Yoghurt, Feta and Mint
A summer's lunch of easy homemade beetroot hummous flatbreads with all the trimmings!

Shop bought flatbreads come in very handy sometimes and make a great little summer's lunch. Here we have some homegrown beetroot, turned hummus with some seasonal tomatoes, red onion, Greek yohgurt, feta cheese, fresh mint and a squeeze of lime juice. A lovely mid day snack, if ever there was, but be sure to have plenty of napkins!

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 2 flatbreads
  • 2 medium to large beetroots, cooked, peeled and cut into chunks
  • 1 can of chickpeas, drained
  • half a lemon, juiced
  • 10 cherry tomatoes, halved
  • 1 red onion, sliced
  • 50 g feta cheese, crumbled
  • a small handful of fresh mint leaves, roughly torn
  • 2 dollops of thick Greek yoghurt
  • a small handful of macademia nuts, chopped
  • 1 lime, cut into wedges
  1. Start with the beetroot, chickpeas and lemon juice in a small mixer/blender. Season and blend until you have a thickish paste that resembles hummus! Set aside
  2. Then lay your flatbreads out flat on two seperate plates, spread a dollop of yoghurt on each, to one side and a couple of dollops of the hummus on the other side
  3. Finally top with the tomatoes, onion, feta, nuts and mint and finish with a squeeze of lime juice. Eat as is with a knife and fork or fold into a wrap and eat with your hands!!

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân