Roasted Seasonal Beetroot Hummus with Garlic and Herb Flatbreads

1. Place the hummus ingredients in a food processor and process for 10 minutes until super smooth and creamy. Transfer to a serving dish and decorate with a drizzle of olive oil, chickpeas and fresh coriander.

2. To make the flatbreads, combine the bread flour, garlic powder, salt, baking soda, baking powder and dried chives in a large mixing bowl, then pour in the plant milk and olive oil and begin stirring until the mixture becomes crumbly.

3. Transfer to a floured surface and knead the dough with your hands for 5 minutes until smooth, then place it back into the bowl and allow it to rest for 30 minutes. Divide the dough into 6-8 equal pieces and roll them into flat circles of about 5mm thickness.

4. Place 1 tbsp olive oil into a large skillet over medium-high heat. Cook each flatbread until golden – for about 2 minutes on each side. Finally, heat the finely diced garlic in a little oil until fragrant, then brush it onto the cooked flatbreads and sprinkle with salt before serving.

5. Top your flatbreads with the beetroot hummus and sprinkle with fresh herbs and zaatar spice to serve.