skish
IT

Rice cakes with beetroot hummus and pumpkin seeds

A bright pink, sweet and earthy hummus on crisp cakes.

  • 10 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Rice cakes with beetroot hummus and pumpkin seeds

Per serving

Calories
413 kcal
Protein
16.8 g
Carbohydrates
59.4 g
Fat
13.8 g

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

Ingredients

For 1 serving

  • Cooked chickpeas100 g
  • Beets60 g
  • Tahini10 g
  • Lemon juice1 tablespoon
  • Cuminto taste
  • Rice cakes3
  • Pumpkin seeds10 g
  • Saltto taste

Contains: sesame,

Method

  1. Toast the pumpkin seeds in a small dry pan over medium heat for 2–3 minutes, until they puff up and pop; set aside.
  2. Rinse and drain the chickpeas; cut the cooked beetroot into chunks.
  3. Blend the chickpeas, beetroot, tahini, lemon juice, cumin and salt with a splash of water, until the hummus is smooth and evenly pink.
  4. Spread the hummus over the rice cakes and finish with the pumpkin seeds.

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