AUTHORS
MADELEINE BORG These recipes for Carman ’ s have been approved by Carman ’ s in-house Accredited Practicing Dietitian Madeleine Borg . For more exciting breakfast , lunch and healthy snack recipes visit Carman ’ s recipes at carmanskitchen . com . au / our-recipes /
BEETROOT HUMMUS + ROASTED CAPSICUM & FETA DIP WITH SOURDOUGH CRISPBREAD
These crunchy , all natural sourdough crispbreads makes the perfect base for delicious dips and spreads . Perfect for breakfast , lunch or healthy snacking . Below are a few suggestions but allow your creativity to run wild .
Serves : 4
BEETROOT HUMMUS
INGREDIENTS
} 3 small , cooked beets } 1 clove of garlic } 1 can of chickpeas , rinsed } 2 tbsp tahini } 2 tbsp extra virgin olive oil
} 2 tbsp lemon juice ( equivalent to the juice of a small lemon ) } 1 tsp cumin } 1 pinch of salt
METHOD
1 . Preheat the oven to 200 ° C . 2 . Wrap the cooked beetroot and garlic cloves in aluminum foil and roast them for 30 minutes .
3 . Remove the roasted beetroots and garlic from the aluminum foil wrap and place them in a food processor .
4 . Add in the chickpeas , tahini , olive oil , lemon juice , cumin , and salt , then blitz until smooth and creamy .
5 . Transfer to a bowl and serve immediately .
ROASTED CAPSICUM & FETA DIP WITH SOURDOUGH CRISPBREAD
INGREDIENTS
} 3 medium red capsicums } ½ block of crumbly feta ( about 100g ) } 1 tbsp of basil pesto } 2 tbsp lemon juice ( equivalent to the juice of a small lemon ) } 1 tsp chilli flakes
METHOD
1 . Preheat the oven to 200 ° C . Line a baking tray with baking paper .
2 . Place the capsicums in the oven and roast them until the flesh is very soft and the skin is blackened , about 45-50 minutes .
3 . Remove them from the oven and let them cool down until they can be comfortably handled . Peel the skin , remove the seeds and the stalks , then pat them dry using
some paper towel .
4 . Place them in a food processor along with the feta , basil pesto , lemon juice and chilli flakes . Blitz until smooth and adjust with salt , if needed .
5 . Transfer to a bowl and serve immediately . Toppings ideas : sliced boiled eggs , sliced avocado , crumbled feta , fresh cherry tomatoes , alfalfa sprouts , sliced radish , basil pesto , chilli flakes , sesame seeds .
6 YMCA HEALTHY LIVING MAGAZINE