You can never go wrong with our crispy chicken flatbreads. And you can definitely never go wrong with hummus! This dish is no different!

SERVES 4 // COOKING TIME 1 hour, 30 min

INGREDIENTS
For the hummus
3 beetroots
2 cloves garlic
¼ cup olive oil + extra to drizzle
Salt and pepper
2 tbsp sesame seeds
400 g tin chickpeas
1 lemon, zest and juice
For the flatbreads
2 tbsp olive oil
4 flatbreads
400 g roast chicken, shredded
50 g baby spinach

METHOD
For the hummus
1. Preheat the oven to 180°C.
2. Drizzle the beetroot and garlic with oil and season. Wrap in foil and roast for 45–60 minutes, until beetroot is cooked. Allow to cool, then peel and quarter.
3. In a coffee grinder or mortar and pestle, grind sesame seeds to form a paste.
4. In a food processor, purée the beetroot. Add the sesame paste, garlic, chickpeas and lemon, and purée again.
5. With the food processor on, drizzle in ¼ cup oil. Adjust the seasoning to taste. If hummus is too thick, add a bit of water. (Hummus can be stored in the fridge for up to a week.)
For the flatbreads
1. Heat the olive oil in a griddle pan and fry the flatbreads until crispy around the edges. Slice in half.
2. Scatter chicken and spinach over the flatbreads. Fold closed and secure with toothpicks. Serve with the hummus.

TIP: Don’t want to rush dinner in the evenings? You can roast the whole chicken on Sunday and keep the leftovers in a sealed container in the fridge (for no more than 4 days). Make your weeknight dinners in a jiffy!