Savoury

Crackers with red pepper spread and beetroot hummus

Preparation
30 minutes
Baking
45 minutes
Number of portions
4-6

Ideal snack for having friends over.

Used products

Ingredients

Baked red pepper spread
Gullón Quinoa a Chia Crackers
150 g
Red bell peppers
2 pieces
Garlic
1 clove
Ground cumin
1 teaspoon
Sesame seeds
1 teaspoon
Extra virgin olive oil
Salt
Beetroot hummus:
Gullón Chedar Crackers
150 g
Cooked chickpeas
150 g
Cooked beetroot
40 g
Curcuma
1 teaspoon
Extra virgin olive oil
Salt

Step by step

Roasted red pepper spread:

  1. Add the red peppers to a baking sheet, smear with olive oil and lightly salt. Bake in an oven heated to 180 ° C for 45-50 minutes. Allow to cool, peel and remove seeds.
  2. In a blender, mix the peppers with a clove of garlic, rasca, a drop of olive oil and salt.
  3. Serve the red pepper spread in a bowl and garnish with sesame seeds.
  4. Serve with Gullón Crackers with Chia Seeds and Quinoa.

Beet hummus: 

  1. Mix cooked chickpeas with beetroot, a little olive oil, salt to taste and a little water.
  2. Mix until a creamy spread is formed (you can add a little more water to dilute)
  3. Serve the hummus in a bowl and sprinkle gently with turmeric.
  4. Serve with Gullón Crackers with Chedar.

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