- 1 cooked beetroot from a vacuum pack
- 4tbsp reduced-fat hummus
- 1 Ryvita crispbread
- 2tbsp beetroot dip
- 30g cucumber, sliced
- 1tbsp crumbled reduced-fat feta
- In a food processor or blender, make a beetroot dip by blending the beetroot with the hummus. Spread one-quarter of the mix over the crispbread (the dip makes enough for 4 crackers – it will keep in the fridge for 2–3 days).
- Top with the cucumber slices and feta.
Nutrition per serving
Read more on how we calculate nutrition.
117 5.5g 5g 1.3g 3.3g 1.4g 0.5g 8mg 10.6g 0.2mg