Diana Warrings suggests some easy snacks for when party guests arrive

In preparation for the Christmas party season, these three delicious protein-rich hummus dips with linseed crackers will make your life easier when entertaining guests.

They bring not only colour but lots of good fibre, vitamins and minerals to the dining table. This trio would of course also be a great companion for celebrating into the new year.

Method 

For the miso crackers, mix all the dry ingredients, then add the water and stir in the crushed garlic and ginger until well combined. Leave to soak for three hours or overnight.

Thinly spread the thickened mix onto a baking paper-lined baking tray. Bake at 90-100C for 40-60 minutes until crisp. The thinner the mix is spread out, the quicker it will bake.

Once baked, leave to cool before cutting into squares and storing in an air-tight jar. They will keep for up to two weeks.

For the beetroot hummus, pre-heat the oven to 180C. Mix the spices with the coconut oil and set aside. Next wash the beetroot, peel, cut into small chunks, place into an oven dish and rub with the oil-spice mix until well covered. Bake for 45-60 minutes, until nice and tender. Leave to cool completely.

Place all ingredients in a food processor and blend until smooth. Season to taste and garnish with a drizzle of olive oil and some sesame seeds.

Place all the classic hummus ingredients in a food processor and blend until smooth. Season to taste and garnish with a drizzle of olive oil and a sprinkle of Cayenne pepper.

For the pea and mint hummus: blanch the peas to defrost them, leave to cool completely, then place all ingredients, bar the mint leaves, in a food processor and blend until smooth. Finally add 1 tbsp of mint leaves, blitz once or twice, season to taste. Garnish with a drizzle of olive oil, a sprinkle of sea salt and some fresh mint leaves.

Serve with the crackers and seasonal crudités of your choice.

 

Ingredients:

Classic hummus
350g chickpeas (canned)
1-2 clove of garlic
2 tbsp (30g) tahini
2-3 tbsp (30-45ml) of water
5 tbsp (75ml) of cold pressed extra virgin olive oil, some extra to garnish
1-2 tsp cumin
2 -3 tbsp (30-45ml) of freshly squeezed lemon juice
salt, pepper,cayenne pepper

Roast beetroot hummus
200g roast beetroot
Spice mix for roasting: half tsp ground ginger, half tsp turmeric, a pinch of ground star anise, a pinch of ground cardamom, half tsp chili powder
1 tbsp coconut oil
150g chickpeas  (canned)
1-2 clove of garlic
2 tbsp  (30g) tahini
2 tbsp  (30ml) of water
5 tbsp (75ml) of cold pressed extra virgin olive oil, some extra to garnish
2 -3 tbsp (30-45ml) of freshly squeezed lemon juice
freshly ground pepper, 1 pinch of sea salt and if you like heat a bit of chilli
white or black sesame seeds to garnish

Pea and mint hummus
300g garden peas (frozen)
150g chickpeas  (canned)
1-2 clove of garlic
1 (15g) tbsp tahini
2 tbsp (30ml) of water
5 tbsp (75ml) of cold pressed extra virgin olive oil,
2 -3 tbsp  (30-45ml) of lemon juice freshly ground pepper, 1 pinch of sea salt
2 tbsp fresh mint leaves, some extra for garnish

Miso crackers (Makes around 20-25)
175g of linseeds
25g of white sesame seeds
1 tbsp (15g) of brown rice miso paste
2.5cm of organic ginger, crushed
1 tsp of chilli flakes
1-2 cloves of garlic (crushed)
330ml water

Diana Warrings is a qualified nutritional therapist cooking delicious and healthy food, shared on

 Natural-Green-Nutrition.com