Posted on March 09, 2016 by Jenny Cromack

Here are a couple of tasty snacks which I made last night – Beetroot Humous and Spicy Chickpeas and Butter Beans. Both take minimal effort which is a bonus!

You can use both as snacks or you can use them along side your lunches. For example today I’ve paired the beetroot humous, which tastes amazing by the way, with a frittata and salad for lunch. But tomorrow I’ve planned to use it as one of my snacks with crunchy, fresh pepper and carrot sticks.

The spicy chickpea and butter beans are a great way to ‘pad out’ your lunch with some extra slow release carbs and protein, which will keep you feeling full and away from the pesky biscuits or vending machine mid afternoon.

Beetroot Humous

Ingredients:

400g tinned chickpeas, drained

1tbs tahini

1-2 cooked beetroots chopped in to cubes, (I used vacuum packed), depends on how pick and ‘beetrooty’ you want your humous!

Small glug of olive oil

Water

Paprika

Cumin

How To…

1. Place the chickpeas, tahini, beetroot and a glug of olive oil into a food processor and blitz.

2. If the humous is not at the consistency you desire then add water instead of more oil and blend.

3. Add the cumin and paprika until you have the taste you desire (1 tsp of each is normally enough). Blitz again.

4. Bingo…beetroot humous!

Spicy Chickpeas and Butter Beans

This is super easy to make, I used chickpeas and butter beans but you can use any pulses you like. Drain the pulses, give them a good rinse and pat them dry with kitchen roll.

Place on a baking tray, sprinkle with spices – I used cumin, paprika and some chilli powder but again you can use any spices you like.

Roast in the oven for around 20 minutes. Keep a beady eye on them so they don’t dry out.

Yum!