Rice Cakes with Beet Hummus

Ingredients

• Rice Cakes3 cake (27 g)
• Chickpeas1/2 cup (100 g)
• Beets1/4 count (20 g)
• Garlic1/2 clove (2 g)
• Lemon Juice1 tablespoon (15 g)
• Tahini1/2 tablespoon (5 g)
• Olive Oil1/2 tablespoon (5 ml)
• Cucumber1/4 cup (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beets and chickpeas. Also, if you do not have tahini, you can replace it with oil.

2. 2

   Step 2

   In a food processor or blender place the beets, chickpeas, garlic, tahini, olive oil, lemon juice and a little water (half the prescribed amount of chickpeas).

3. 3

   Step 3

   Blitz until creamy. If necessary, add a little more water, depending on the desired consistency.

4. 4

   Step 4

   Season to taste with salt and pepper and set aside.

5. 5

   Step 5

   Cut the cucumber into slices or thin strips. You can do this with a mandoline slicer or potato peeler.

6. 6

   Step 6

   Spread the beet hummus on the rice crackers and add the cucumber.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Rice Cakes with Beet Hummus can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.