2 scrumptious sustainable dips with crispbread

kale pesto

What’s better than a lot of different small dips and sauces with crunchy crispbread on the side? Not a lot.

And here’s some recipes for the perfect snack meal (or a whole lunch, really). Most of the ingredients come from the North, so if you live here, you can eat all you want with a really good climate conscience. Our crispbreads make for the perfect partner in crime, since the cricket powder adds protein, iron, B12 and so on and makes you full for a looong time after you’ve consumed this healthy meal. 

kale pesto

Kale pesto

Ingredients
120 g curly kale without stringy stems
0,5 dl quality rapeseed oil (or your favourite plant oil) 
50 g almonds (+ water and salt)
Lemon juice, salt & pepper
1 packet Hey Planet Crispbread

Instructions

  1. Place the almonds in a cup with approximately 2 tsp salt and boiled water. Let them soak for 10 minutes.
  2. Remove the almonds and bake them in the oven for 5-10 minutes at 200 degrees celsius, until they are golden, when cut in half. 
  3. Blend the almonds, kale and oil.
  4. Season with lemon juice, salt and pepper.
  5. Serve with the crispbreads.

 

split pea hummus

Split pea hummus

Ingredients
120 g dried yellow split peas
0,5 dl quality rapeseed oil (or your favourite plant oil) 
30 g hazelnuts, roasted in the oven and peeled
1-3 garlic cloves
Lemon, salt & pepper
1 packet Hey Planet Crispbread

Instructions

  1. Let the peas simmer in lots of water with a bit of salt for 45-50 minutes.
  2. Let the garlic cloves soak in boiled water for 5 minutes.
  3. Drain the peas and mix with garlic cloves, nuts and oil. 
  4. Blend the mixture and season with lemon juice, salt and pepper.
  5. Serve with the crispbreads.


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