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Whole Wheat Triangle Crisps

With Beetroot Hummus


For the crisps:

  • 2 high-fibre wraps
  • 1 tablespoon B-Well Canola Oil
  • Salt and pepper to taste
  • B-Well Canola Cooking Spray

For the hummus:

  • 1 tin chickpeas, drained
  • 250 grams cooked or jarred beetroot
  • 2 teaspoons lemon juice
  • 2 tablespoons B-well Canola Oil
  • 2 tablespoons B-well Thick & Creamy Mayonnaise
  • 1/3 cup tahini
  • 1 garlic clove, crushed and minced
  • Salt and pepper to taste


  1. Preheat the oven to 200 ̊C.
  2. Cut the wraps into small triangle shapes and brush them with canola
  3. Spray a baking tray with cooking spray. Arrange the triangles on the tray, spray well with cooking spray, ensuring they don’t overlap. Bake until crisp and brown.
  4. For the hummus, blend all ingredients together until smooth. Chill in the fridge.
  5. Serve the triangle crisps with hummus and assorted mini veggies like baby corn, cucumber wedges, rosa tomatoes and gherkins.

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