White Bean Hummus with Paprika

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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Preparation Time: 10 minutes

Number of Servings: 2

Recipe by Ryvita

Energy (kcal)

222kcal

377kcal

Fat

12.6g

21.5g

of which Saturates

1.8g

3.1g

Carbohydrates

16.9g

28.8g

of which Sugars

1.5g

2.5g

Fibre

5.9g

10.1g

Protein

6.9g

11.7g

Sodium

0.33g

0.57g

PER 100G

PER SERVING

INGREDIENTS

½ can chickpeas (115g)

½ can cannellini beans (115g)

1 clove garlic, roughly chopped (3g)

1 tbsp. tahini (18g)

Juice of ½ lemon (20g)

2 tbsp. extra virgin olive oil (25.2g)

½ tsp paprika, plus extra to serve (0.55g)

4 Ryvita Multigrain Rye Crispbread, broken into pieces

METHOD

In a food processor add all the ingredients with some seasoning and blitz until smooth, adding a splash of water if the mixture is too thick.
Serve in a bowl with a pinch of paprika and the rye crispbread pieces for dipping.