Afternoon snack
Crackers with beetroot houmous
A colourful plant-based snack with wholewheat crackers
- Ready in 15 min
- 441 kcal
Suits: Balanced, Mediterranean, Vegetarian, Vegan
Per serving
- kcal
- 441
- Protein
- 17 g
- Carbs
- 51 g
- Fat
- 19 g
Ingredients
- 100 g beetroot
- 100 g chickpeas
- 35 g wholewheat crackers
- 20 g tahini
Method
- Drain and rinse the chickpeas. Roughly chop the cooked beetroot.
- Put the beetroot, chickpeas and tahini in a blender with a pinch of salt and a splash of cold water.
- Blend until smooth, scraping down the sides and adding a little more water if it is too thick.
- Taste and adjust the salt, spoon into a bowl and serve with the wholewheat crackers for dipping.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens