Beetroot Hummus & Pumpkin Crispbread Recipe
by Mona Fe on Oct 03, 2021
Beetroot Hummus & Pumpkin Crispbread - The irresistibly tasty kid-friendly combo
Faced with yet another snack time and stuck for kid-friendly AND healthy snacking ideas yet again?
We’ve got you covered!
This one’s a staple at We Might Be Tiny HQ when Halloween comes knocking, but works a treat (see what we did there?) all year round.
All you need for this winning kids combo are a handful of healthy pantry staples and a top up of fresh goodies. Then schedule about 30 minutes of your time and you’re looking at the most delicious snack for young and old.
We love to make a bigger batch so we’re covered for days to come. If that sounds like you or you have several hungry beasts to feed, simply up the quantities in this recipe to match the appetite in your household.
The base recipe makes about 1 Snackie worth of dip and 24 crispbread squares.
You can simply pop it in your dishwasher to take care of the mess for you. Like all our best-selling We Might Be Tiny silicone products, the Snackie is dishwasher, oven, freezer and microwave safe. And that means 4 ticks for your sanity.
Now off you go to whip up your new favourite kid-friendly snack combo. Enjoy!
The other benefits of serving the Beetroot Hummus in a Snackie?
Makes 1 Snackie of hummus & 24 crispbread squares
Prep 25 minutes I Bake 25 minutes
PUMPKIN CRISP BREAD
- 150 g (⅔ cups) pumpkin puree
- 60 g (¾ cup) rolled quinoa
- 75 g (½ cup) pumpkin seeds
- 25 g (¼ cup) sesame seeds
- 1 egg
- ½ tsp salt
- 300 g (2 ¼ cups) baby beetroot, peeled and cut into chunks equates to three small beetroots
- 200 g (1 cup) chickpeas, cooked juice of half a lemon
- 1 clove garlic, peeled and crushed
- 3 tbsp tahini
- 1 tsp cumin
- salt and pepper
- 60 ml (¼ cup) olive oil
PUMPKIN CRISP BREAD
Preheat oven to 170 C and line a baking tray with baking paper.
Combine all ingredients in a bowl. Place the dough onto baking paper and spread out evenly and as thin as possible using the back of a spoon.
Bake in the oven for 20 - 25 minutes.
Cut into squares straight after taking out of the oven and allow to cool before eating.
Preheat oven to 180 C. Line a tray with parchment paper and lay out beetroot.
Drizzle with olive oil and roast for 20 - 25 minutes or until soft. Set aside to cool.
In a high-speed food processor, combine all ingredients (except olive oil) until you have a smooth paste.
Slowly drizzle oil into dip and mix again until desired consistency is achieved.
Season to taste.
Serve in your favourite Snackie.
Store in the fridge for up to one week.