Mags Roche's open vegetarian kebabs with beetroot hummus, pickled carrot, cherry tomato salsa and spicy crunchy chickpeas.



  • 250g strong flour 
  • 1/2 teaspoon olive oil 
  • 4 tablespoons olive oil 
  • 100ml warm water 

Beetroot Hummus 

  • 1 tin cooked chickpeas 
  • 2 cooked pickled beetroot 
  • 2 tablespoons tahini 
  • fresh lemon juice 
  • 2 cloves garlic 
  • Pinch salt 
  • 1 tsp cayenne powder 
  • Olive oil to blend 


  • Fresh Rocket 
  • 1 fresh lime 
  • Tomato salsa 
  • 1 Red onion 
  • 1 garlic clove
  • 10 cherry tomato 
  • Olive oil 
  • Crunchy Chickpeas 
  • 1 tin chickpeas (strained)
  • 1 tables chilli powder 
  • salt 

Pickled carrot 

  • 100g honey 
  • 100g red wine vinegar 
  • 2g cardamom 
  • 2g coriander seeds


  1. For the flat bread, Mix flour and salt together and make a well.
  2. Add olive oil and slowly add water.
  3. Knead into a tight ball and rest for 30mins.
  4. Roll out dough onto a floured table and cut out the flatbread.
  5. Cook on a hot pan 1-2 minutes on each side. brush with melted garlic butter on each side (optional) 
  6. For the hummus blend all ingredients together in a blender and check seasoning. add a little water if too thick. 
  7. For the pickled carrot, boil ingredients and let cool slightly, pour over sliced carrot. 
  8. For the tomato salsa, dice garlic and red onion, add half cherry tomato, fresh coriander, olive oil and salt.   
  9. For the crunchy chickpeas mix chickpeas with salt and chilli powder and Place in the oven at 140 degrees for 1 hour until dried and set aside.

To Assemble 

  1. Spread hummus on base of flat bread, place pickled carrot on top, followed by salsa. 
  2. Sprinkle a few crunchy chickpeas and fresh rocket and a squeeze of fresh lime.