Nourish - Easy Seed Snacks with Beetroot Hummus
The inclusion of dried Dillisk (Dulse) gives them an extra dimension, being a valuable source of iron and vitamin B-12.
Maple syrup provides a subtle sweetness which makes them an ideal energy trail snack or, surprisingly, as a partner to hummus or Guacamole.
Here they are served with beetroot hummus which made a very interesting combination of texture, colour and flavour.
Easy Seed Snacks
- 25g flaxseeds, ground
- 25g flaxseeds, whole
- 50g chia seeds
- 50g sunflower seeds
- 50g pumpkin seeds
- 50g sesame seeds
- 60ml maple syrup
- A handful of dried dillisk
Easy Seed Snacks
- Line a baking sheet with parchment paper and set the oven to 220 c.
- Shred the dillisk into small pieces with a sharp knife or snip with scissors; the pieces should be roughly the size of the larger seeds.
- Mix all the ingredients in a bowl with a spoon until the seeds are completely in contact with the syrup.
- Spread the mixture onto the baking sheet and pack it flat or if you wish, use metal rings to make individual rounds.
- Bake in the oven for about 30 minutes, being diligent not to let them burn.
- Allow to cool completely before cutting into squares and store in an airtight container.
- Cook the beetroot. I prefer to bake the whole beetroot, wrapped in foil; this retains the potent juices that will tend to bleed away if boiled.
It is also preferable to remove them from the heat before they become too soft so check them after 30 minutes or so; it will depend on their size and the oven.
- Peel the cooked beetroot and roughly cut it into chunks.
- Combine all the ingredients in a food processor and pulse until it reaches a creamy consistency. Add a splash of water if the mix is too thick but the beetroot should provide quite a bit of moisture.
- Season with sea salt to taste.
Serve as a dip or spread with raw vegetables or crackers.
This version of classic hummus is a visual delight with its intense crimson which will enhance any fresh green that comes to hand for adornment. Here its earthy creaminess is laced with chilli and cumin to accompany the crisp seedy crackers.
Beetroot is a member of the same family as chard and spinach and you can eat both the root and the leaves. The root is incredibly nutrient-rich, being choc-full of vitamin C, magnesium, folic acid, potassium and fiber, whilst the leaves are packed with calcium, iron and vitamins A and C.