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Lupini and beetroot hummus on rice cakes with cucumber

A vivid pink, protein-rich hummus, free from gluten and soy.

  • 10 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Lupini and beetroot hummus on rice cakes with cucumber

Per serving

Calories
339 kcal
Protein
24.1 g
Carbohydrates
45.7 g
Fat
8.8 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Lupini beans120 g
  • Beets80 g
  • Tahini8 g
  • Garlic1 clove
  • Lemon juiceto taste
  • Cumin1 pinch
  • Rice cakes3
  • Cucumber60 g
  • Saltto taste

Contains: sesame, lupin,

Method

  1. Slip the lupins out of their skins by pinching them, rinse and drain them; cut the cooked beetroot into chunks and peel the garlic.
  2. Blend the lupins, beetroot, tahini, garlic, lemon juice, cumin, salt and 2 tablespoons of water until smooth; if it's too thick, add another splash of water.
  3. Wash the cucumber and slice it thinly.
  4. Spread the hummus on the rice cakes and top with the cucumber.

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