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Beetroot, cucumber and feta ryvita

Simply whizz all the ingredients for the beetroot hummus up in a food processor before topping ryvita crispbreads along with feta and cucumber. This is a fantastic healthy vegetarian snack.

Serves 1

Prep Time 5 min

Cooking Time N/A


  • 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


  1. 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).
  2. 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

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