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Snacks and Sides

Trio of Hummus with Rye Bread Chips

Serves: 10-12 | Prep: 50 minutes | Cook: 20 minutes

INFO

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.

INGREDIENTS

METHOD

  • For the rye bread chips:
  • Preheat the oven to 180c
  • Slice the rye bread into triangles – you should be able to get 5 out of one slice.
  • Place on a baking tray, with the olive oil and salt and cool until crisp.  About 15 minutes.  Turning once in the middle.
  •  
  • For the hummus:
  • Place all the core ingredients into a blender and blend until smooth.  Divide the humous into 3 portions and fold the beetroot, pesto and sundried toms into each.
  • Serve with the rye bread chips.

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