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.


  • 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.


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