Avocado Hummus with Garlic Mushrooms
Ingredients
- 4 Ryvita Protein Chia Seed & Buckwheat crispbreads
Avocado hummus
- 1x 400g tin chickpeas
- 3 tbsp. light tahini
- 1 1/2 avocados
- 4 tbsp. extra virgin olive oil
- Juice 1 lemon
- 1 clove of garlic
- Pinch of salt
- Few twists of black pepper
Garlic mushrooms
- 1/2 tablespoon rapeseed oil
- 250g mushrooms
- 1 clove of garlic
Topping
- 1 tbsp. mixed seeds
Preparation
Tip the drained chickpeas into a food processor, add the remaining hummus ingredients and blend until combined and smooth. Season to taste.
Heat the oil in a frying pan and add the chopped mushrooms and garlic. Cook for 6-8 minutes. Remove from the heat.
Generously spread the avocado hummus on the Ryvita Protein Chia Seed & Buckwheat crispbreads, top each with two good spoonfuls of garlic mushrooms and a sprinkling of mixed seeds.
