Jamie Magazine
By Flora Shedden
With poppy seed & honey crispbreads
About the recipe
Crispbreads are so simple to make, and perfect for picnics, as they're easy to transport and work wonderfully as carriers for all kinds of dips and salsas, such as this houmous. Beetroot brings brilliant colour to the story here. A great alternative to regular houmous when you want to impress.
Recipe From
Jamie Magazine
By Flora Shedden
CRISPBREADS
100g rye flour
100g white spelt flour
¼ teaspoon baking powder
olive oil
1 tablespoon clear runny honey
1 tablespoon mixed white & blue poppy seeds
HOUMOUS
1 x 250g jar of chickpeas
180g cooked beetroot (vacuum-packed is fine)
2 lemons
1 clove of garlic
extra virgin olive oil
1 tablespoon natural yoghurt
optional: amaranth shoots
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