Gluten-free crispbreads – summer snacking
I’ve just had a revelation. Hot summer’s day. High temps in the garden. Cool, light vegan snack needed! I usually knock up a salad of leaves, plain cashews, cucumber, raw onion, grated carrot and whatever else might be in my fridge/cupboard that week, drizzled with olive oil and sprinkled with rock salt and black pepper. Today I reached for some plain hummus that I’d bought in the food clearance isle – it needed eating. Hummus needs something crispy as a complementary texture, so I grabbed the GF crispbreads lurking in the cupboard. I smeared the hummus liberally, then placed sliced cooled cucumber underneath sliced boiled beetroot. Sprinkle on some ground black pepper. Et voila.
I have to say, the combination was entirely accidental, but the flavours really work – amazing. A simple, light, vegan and low calorie summer afternoon snack to quite literally “oooo” and “ahhhh” over. Yum.