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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