Trio of Hummus with Rye Bread Chips

Serves: 10-12 Prep: 50_minutes Cook: 15_mins


You may not be able to socialise outdoors but why not treat yourself to an indoor picnic instead? Use our organic chickpeas and other store cupboard staples to whip up our three gorgeous protein-packed twists on classic houmous, then enjoy them with pitta-style chips made from our Organic Rye Bread.


For the rye bread chips:

1 packet Biona Organic Rye Bread

A drizzle of Biona organic olive oil
A pinch of sea salt

For the hummus:

1 can Biona Organic chickpeas

2 tbsp lemon juice
1 garlic clove
1 tbsp Biona Organic Tahini
4 tbsp water
2 tbsp Biona organic olive oil


1 small cooked beetroot, pureed.

1 tbsp Biona Organic Pesto

3 sundried tomatoes, pureed


For the rye bread chips:
  1. Preheat the oven to 180c and slice the rye bread into triangles - you should be able to get 5 out of one slice.
  2. Place the triangles on a baking tray, with the olive oil and salt for about 15 minutes, turning once in the half way through baking.
  3. Remove from the oven and cool until crisp.   
For the hummus:
  1. Place all the core ingredients into a blender and blend until smooth.
  2. Divide the humous into 3 portions and fold the beetroot, pesto and sundried toms into each.
  3. Serve with the rye bread chips.

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