Beetroot Hummus and Pumpkin Crispbread
Recipes / Snacks & Accessories
The nutrient-packed superstar beetroot gives this amazing hummus its spookylicious flavour and unique colour.
And let’s not forget the nuts and seeds which star alongside the pumpkin in these super tasty crisp breads; just a handful packs a powerful punch of essential vitamins, minerals, and fats.
BEETROOT HUMMUS
Ingredients
300 g (2 ¼ cups) baby beetroot, peeled
equates to three small beetroot
200 g (1 cup) chickpeas, cooked
juice of one half lemon
1 garlic, crushed
3 tbsp tahini
1 tsp cumin
salt and pepper
60 ml (¼ cup) olive oil
Method
Preheat oven to 180 C.
Line a tray with parchment paper and lay out beetroot. Drizzle with olive oil and roast for
20 - 25 minutes or until soft. Set aside to cool.
In a high-speed food processor, combine all ingredients (except olive oil) until you have a
smooth paste.
Lastly, slowly drizzle oil into dip, mix again, and season to taste.
Store in the fridge for up to one week.
PUMPKIN CRISPBREAD
Ingredients
150 g (⅔ cups) pumpkin, steamed and mashed
equates to one large wedge of a medium pumpkin
60 g (¾ cup) rolled quinoa
75 g (½ cup) pumpkin seeds
25 g (¼ cup) sesame seeds
1 egg
½ tsp salt
Method
Preheat oven to 170 C.
Line a tray with parchment paper.
Combine all ingredients in a bowl. Place the dough onto baking paper and spread out evenly and as thinly as possible using the back of a spoon.
Bake in the oven for 20 - 25 minutes.
Cut into squares straight after taking the bread out of
the oven and allow to cool before eating.
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