I am the first to admit that not all of my kids are super healthy eaters, willing to try anything and everything.
Turns out, no matter how hard you try, some kids refuse to push out their comfort zone when it comes to food! Unless it’s hidden in cookie form…
Don’t get me wrong, my boys don’t survive on diets of chicken nuggets, Happy Meals and chips – anything but! Yet I always want to help to encourage more plant-based foods in their diet.
Hummus is one of the few foods they all agree on. In fact, they will dip pretty much anything into it (Ezra has been known to dunk slabs of watermelon and even mango in his!), devouring huge tubfuls within seconds! Since Leo’s favourite colour is purple and Zayn’s is pink, beetroot hummus goes down even better…plus, I manage to sneak some veggies in there too!
This vibrantly beautiful Flatbread Pizza With Beetroot Hummus & Crispy Roasted Chickpeas is a huge hit with the boys. They love seeing their plates looking this colourful – and they don’t even object to eating veggies! Heck, they don’t even know that they are!
Made using a homemade spelt and yeast pizza base, but served hot or cool, this is also a great option for lunchboxes. Plus, it’s high in whole grain carbs, fibre, healthy fats and plant protein. All in all, a great meal for little ones!
Of course, the crispy roasted chickpeas in this recipe come with added spice. However, if you are cooking for little ones, simply adapt and add whatever takes your fancy instead!
The beauty of this pizza is that it is easily adaptable to you and your family. You can make red pepper hummus, use a more classic tomato marinara base, or switch up the chickpeas by creating a creamy bean spread instead!
You can then top with whatever you find in your fridge, or your kid’s favourite veggies.
Of course, if you don’t have kids, this recipe is pretty adult-friendly too! Me and Amir loved it and saved half for lunch the next day (who doesn’t love killing two birds with one stone by batch cooking?!), and I’ve been eating the beet hummus by the bucketload!
What are your favourite pizza toppings?
Flatbread Pizza With Beetroot Hummus & Crispy Roasted Chickpeas
- Serves 4 –
- For the spelt flour pizza base:
- 3 cups spelt flour
- 3/4 tsp salt
- 1 sachet dried active yeast
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp coconut sugar (I use Coconut Merchant)
- For the beetroot hummus –
- 3 small to medium cooked, skinless beets
- 1 tin (400g) chickpeas, drained (save the aquafaba to thin the hummus, if necessary)
- 2 tbsp tahini
- 2 cloves garlic, minced
- Juice 1/2 lemon
- 1/4 – 1/2 tsp cumin
- Salt, to taste
- For the crispy roasted chickpeas –
- 2 tins (400g) chickpeas, drained
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp cumin
- 1 tsp chilli powder
- 1/2 tsp chilli flakes (optional)
- To top pizza –
- Tomato halves, sliced avocado, cucumber, watermelon radish, sesame seeds, hemp seeds
- Start by making your pizza base. Gently whisk together the yeast, warm water, sugar and olive oil in a jug. Set aside for five minutes, until frothy.
- Sieve your flour and salt into a large mixing bowl, stirring to combine. Create a well in the centre. Pour in the yeast mixture and stir together with a wooden spoon. Now, knead for 8-10 minutes, until silky smooth, adding a touch more flour if the mixture is too sticky, or a splash more water if it’s too dry.
- Place the dough into a lightly-oiled bowl, then leave to rise for at least an hour somewhere warm.
- In the meantime, preheat your oven to 200C. Make your roasted chickpeas by tossing all ingredients together. Spread on two lined baking trays and place in the oven to roast for 30-35 minutes, turning half-way through roasting. Remove from the oven.
- In the meantime, make your hummus. Blend together the tahini, garlic, olive oil and lemon juice until smooth and creamy, scraping down the sides as needed. Add in your chickpeas – half the tin at a time – and continue to blend until smooth. Next, add the beets and spices / salt and blend until smooth. Add a splash of aquafaba and blend once more if you want a slightly looser mixture. Set aside.
- Preheat oven to 190C. Once your dough has risen, lightly flour out a work surface and roll out to desired shape and size (I split my dough into two and made two medium to large thin based pizzas). Place onto pizza trays, then bake for 10-15 minutes, or until cooked through and golden brown. Set aside to cool.
- To make your flatbread pizzas, spread the hummus over the dough, then top with chickpeas and your choice of other toppings. Cut into slices and enjoy hot or cold!