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Prep time
15 minutes
Difficulty
Easy
Cooking time
0 minutes
Ingredients
- Nairn’s Gluten Free Oatcakes
- 500g frozen shelled edamame
- 2 garlic cloves, peeled
- 3 tablespoons lemon juice
- 3 tablespoons of water (to thin the mixture to your taste)
- ¼ cup tahini
- ¼ teaspoon ground coriander
- Pinch of cayenne pepper
- Smoked paprika, ground black pepper, olive oil and edamame to garnish
Prep time
15 minutes
Difficulty
Easy
Cooking time
5 minutes
Servings
20
Ingredients
- Sundried tomato hummus spread
- 140g sundried tomatoes
- 1x 400g tin chickpeas, drained
- 3 tbsps. light tahini
- Juice of ½ lemon
- 4 tbsp. extra virgin olive oil
- 4 tbsp. water
- Pinch of salt
- Few twists of black pepper
- To serve
- 30g pine nuts, toasted
- 40g sundried tomatoes
- Fresh basil leaves
Prep time
10 minutes
Difficulty
Average
Cooking time
0 minutes
Servings
6
Ingredients
- 2 small cooked beetroot
- 1 x 400g can chickpeas
- 2 cloves garlic
- ½ lemon, juiced
- 60ml flaxseed oil (3 large tbsp)
- 1 ½ tsp beetroot powder
- Salt, pepper
Prep time
15 minutes
Difficulty
Average
Cooking time
5 minutes
Servings
6
Ingredients
- 1 medium onion, thinly sliced
- 1 tbsp sunflower oil
- 2 tbsp granulated sugar
- 2 tbsp balsamic vinegar
- Half a can of chickpeas
- 1 tbsp tahini
- 2 garlic cloves, crushed
- A pinch of salt and pepper
- Juice of 1 lemon
- 2 tbsp olive oil
- 20 Nairn’s Cheese Oatcakes
