Pink Crêpes with Chickpea and Almond Hummus
TM6

Pink Crêpes with Chickpea and Almond Hummus

3.0 (2 ratings)

Ingredients

Chickpea and Almond Hummus

  • 80 g blanched almonds, toasted
  • 270 - 300 g canned chickpeas (1 can), drained
  • 20 g cold water
  • 25 g freshly squeezed lemon juice
  • 40 g tahini
  • 1 garlic clove
  • 1 pinch salt

Pink Crêpes

  • 150 g cooked beetroot, cut in pieces
  • 3 eggs
  • 440 g almond milk
  • 40 g oil
  • 150 g spelt flour
  • ½ tsp baking powder
  • 50 g rocket salad leaves
  • 2 tbsp sesame seeds, any colour

Nutrition
per 1 portion
Calories
1685 kJ / 402.7 kcal
Protein
15.6 g
Carbohydrates
37.3 g
Fat
23.7 g
Saturated Fat
3.4 g
Fibre
9.3 g
Sodium
251.7 mg

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