Beet Hummus Flatbread with Herb Salad and Preserved Lemon Relish
As a Nutritionist, a common goal among my clients is to increase daily fiber intake. Slowly adding more fiber to your diet supports blood sugar regulation, digestion, and detoxification. How to increase? Eating more whole grains, legumes, and leafy greens is a great place to start.
I’m a huge fan of brand’s like California Lavash that offer Whole Grain Flatbreads made with quality ingredients. Their Whole Grain Naan is the perfect vessel for my fiber rich Beet Hummus Flatbread with Herb Salad and Preserved Lemon Relish. A sprinkle of coriander and olive oil and let the drooling begin. Great as an Appetizer with friends or light Lunch for two.
Shop Good Eggs through Megan Knipp Nutrition and receive $25 off your first order, plus $5 off every future order. Great resource for busy Bay Area families who want quality food delivered right to their door.
Roast Beet Hummus
1-2 small roasted beet
1 15-oz. can chickpeas, drained
1 lemon, zested and juiced
1-2 large cloves garlic, minced
3 tbsp tahini
1/4 cup extra virgin olive oil
½ teaspoon salt and
dash cumin & pepper
Preserved Lemon Relish
· 1 preserved lemon peel
· 1 small Persian Cucumber
· 1 shallot
· Salt and pepper
· 1 tsp coriander seeds
· olive oil
· Red Pepper Flakes (optional)
· 1-2 cups Spring Mix
· ½ bunch each: mint, cilantro, parsley, and dill
Can buy pre-roasted beets or pre-heat oven to 375, wrap tightly in foil, and roast for about an hour until fork tender.
While beets are cooking, prepare relish. Mince all ingredients into 1/8 in pieces so they are equal in size. Mix with salt and pepper, coriander seeds, set aside on counter.
Allow beets to cool, peel, and blend in food processor or high seed blender until smooth.
Add remaining ingredients except for olive oil and blend until smooth. Slowly add oil until hummus is smooth and incorporated. (Will have extra - keep in the fridge for up to a week.)
Spoon ~1 cup of hummus on @California Lavish Whole Grain Naan. Top with herb salad and ~1/4 cup of relish. Drizzle with extra olive oil and red pepper flakes. Cut and serve with extra beet hummus, herb salad, and preserved lemon relish.