What’s better than a variety of small dips and sauces with crunchy crispbread on the side? Not many things!
Here are some lovely recipes for the perfect snack (or a whole lunch, really). The ideal climate snack: A green kale pesto with salted almonds and hummus of the North with split peas. Served with our gourmet crispbread with cricket powder.
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
Method
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
Method
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 Hey Planet crispbread.
