Beautiful pink rice cakes with beetroot hummus
Who said popped cakes are boring? These ones are dressed to impress. Plus, they’re pink. Totally Instagram friendly. Time to take your plant-based snack game to the next level.
BEETROOT HUMMUS POPPED CAKE CRUNCH
INGREDIENTS:
- Chickpeas: 2 x 400 g cans, drained
- Lemon juice: ¼ cup
- Tahini: ¼ cup
- Garlic: 1 clove, crushed
- Extra virgin olive oil: 2 tablespoons
- Salt, to season
- Beetroot: 250 g, cooked
- Olive oil: 1 tablespoon
- Woolworths Garam Masala: 1 teaspoon
- Salt, to season
- Woolworths Sweet Potato & Chia Seed Popped Cakes: 8
- Baby cucumber: 4, sliced thinly
- Pomegranate rubies: 100 g
- Woolworths Avocado Butter Flavoured Oil, to drizzle
- Mint, to garnish
METHOD:
- In a blender, add 1 tin of chickpeas, lemon juice, tahini and garlic.
- Blend to a paste, slowly add the olive oil until all is combined.
- Add the beetroot a little at a time and continue to blend until smooth.
- Dry the other tin of chickpeas on kitchen towel and toss with olive oil, garam masala and salt.
- Sprinkle the chickpeas on a baking tray and bake for 30–40 minutes until brown and crunchy.
- To assemble, smear some hummus on a popped cake and top with a few slices of baby cucumber.
- Add a few pomegranate rubies and some roasted chickpeas.
- Drizzle with some Woolworths Avocado Butter Flavoured Oil and garnish with some mint sprigs.
- (Serves 8)