Whole Wheat Triangle Crisps
With Beetroot Hummus
Ingredients
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
Instructions
- Preheat the oven to 200 ̊C.
- Cut the wraps into small triangle shapes and brush them with canola
- 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.
- For the hummus, blend all ingredients together until smooth. Chill in the fridge.
- Serve the triangle crisps with hummus and assorted mini veggies like baby corn, cucumber wedges, rosa tomatoes and gherkins.
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