2 scrumptious sustainable dips with crispbread
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
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
- Place the almonds in a cup with approximately 2 tsp salt and boiled water. Let them soak for 10 minutes.
- 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.
- Blend the almonds, kale and oil.
- Season with lemon juice, salt and pepper.
- Serve with the crispbreads.
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
- Let the peas simmer in lots of water with a bit of salt for 45-50 minutes.
- Let the garlic cloves soak in boiled water for 5 minutes.
- Drain the peas and mix with garlic cloves, nuts and oil.
- Blend the mixture and season with lemon juice, salt and pepper.
- Serve with the crispbreads.
