Minty Beetroot Hummus & Oatcakes

Combine this energising minty beetroot hummus & oatcakes with some water for the ultimate snack!

 Minty Beetroot Hummus:

• 400g tin broad beans
• 300g cooked beetroot
• 2 tbsp chopped mint
• 1 tbsp freshly squeezed lemon juice
• 50g walnuts

1. Rinse and strain the tinned beans.
2. Place the beans, roughly chopped beetroot and mint in a food processor. Blitz until a smooth purée is formed.
3. Add the walnuts and lemon juice. Blitz again until fully combined.
4. Keep fresh in the fridge for up to 4 days or divide into smaller portions and freeze.

Oatcakes:

• 8oz oats
• 25g coconut oil, solid
• 225ml boiling water

1. Blitz the oats in a blender or food processor until they form a coarse flour. 
2. Melt the oil in the water and add to the oats. Combine with a fork until a dough forms, cover with cling film and place in the fridge for 2-3 hours. 
3. Divide the dough in two and place one half between two sheets of parchment. Roll the dough out to about 1 inch thick.
4. Using a cookie cutter divide into portions. Repeat the process with the remaining half of dough. Place on a greased and lined baking tray. 
5. Bake at 130°C for 1.5 to 2 hours until crisp. Allow to cool on a wire rack & store in an airtight box or freeze.