Festive Chestnut Hummus & Mixed Seeds Oatcakes

From: Karine Stephan, Registered Nutritional Therapist
happylivingnutrition.co.uk
IG: @happylivingnutrition

Festive Chestnut Hummus

Serves

4+

Good for:

Side dishes,
snack, starter

Ingredients

  • 180g whole chestnuts (I use Merchant Gourmet)
  • 1 tin of cannellini beans (around 230g cooked cannellini beans)
  • 1 tablespoon tahini
  • 3 tablespoons olive oil
  • 50g walnuts
  • 4 tablespoons lemon juice
  • 1 tablespoon smoked paprika
  • 2 pinches of salt
  • 1 tablespoon water (at the end if needed)
  • garnish: pomegranate seeds, a bit of olive oil

Step by Step Instructions

Step 1

Drain and rinse the cannellini beans.

Step 2

Combine all the ingredients in your food processor until it gets smooth. Add a tablespoon of water if needed.

Step 3

Transfer the hummus to a bowl and add garnish.

Mixed Seeds Oatcakes

Makes

12+

Time:

45 mins (inc. baking)

Ingredients

  • 250g ground oats (I used my Nutribullet)
  • 130g ground mixed seeds (found in most supermarkets, I also used my Nutribullet to grind them)
  • 200ml water
  • a pinch of salt
  • Extra oatmeal or a tiny bit of flour (for rolling)

Step by Step Instructions

Step 1

Preheat the oven to 200 °C.

Step 2

Combine the dry ingredients.

Step 3

Add the water to the dry ingredients and mix with your hands, until you get a firm dough (use a little bit of extra oatmeal if the mixture is gooey).

Step 4

Roll out to approximately 3mm onto the dusted work surface.

Step 5

Cut your oatcakes using a cookie cutter.

Step 6

Place them onto your oiled baking tray.

Step 7

Bake for 35 minutes, or until dry and slightly golden.

Step 8

Place on a cooling rack.

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