Pink Hummus and Avocado Rice Cakes

Who said rice cakes were boring? Not me!! Especially as there are so many ways to dress them up! Rice cakes are a staple in my pantry - I literally take them everywhere for a quick and easy snack. On plane rides, car rides, or picnics. To me they're far from boring and bland. I LOVE them!

But if there is any proof that rice cakes don't have to be plain and simple check out these Pink Hummus and Avocado Rice Cakes. This recipe is one of the many ways I like to dress up my cakes, and that's the magic about rice cakes - you can do whatever you like with them! Whether it's almond butter and banana, peanut butter and jelly, or this pink hummus and avocado the proof is on the rce cake. Plain and simple: rice cakes are far from plain and simple. ;)

I love eating these Pink Hummus and Avocado Rice Cakes as a mid day snack. I've recently been trying to incorporate more veggies and legumes into my snacking regime to keep me full, and because fruits tend to hurt my tummy if I eat too many later in the day. I think it's the sugars in fruits that makes it harder to digest later in the day. Does anyone else have this problem? Maybe I'm just getting old! But regardless t I'm trying to be more conscious of when and how much fruit I eat. And thank goodness I discovered these pink hummus and avocado rice cakes to distract my sweet tooth because MAN are they addictive! Not only do they consist of legumes, protein and healthy fats that stave of those hunger pains before dinner, they are so delicious, and so PRETTY!

First of all, the hummus is PINK! Who doesn't want to eat a pretty plate of pink food? It's made pink by blending the hummus with beetroot, which adds a really beautiful colour and deliciously unique flavour to the hummus. Actually, eating cooked beets with hummus is one of my favourite ways to enjoy it. I literally cut beetroot into slices and dig in like it's a slice of bread. Trust me, you have got to try this combo. Or, simply blend it directly into the hummus for a pretty pink vibe! Then top it on rice cakes with sliced avocado, radish, and a sprinkle with cilantro, chives, chia, sesame and salt. I'm telling you; these pretty cakes will be nothing but a distant memory. Cuz it's easy to all six of them!

So next time you're looking at those "boring ol' rice cakes" in your pantry consider dressing them up with this pink hummus and avocado. Because getting in your daily veg legumes just got a lot easier with this one.

Plain. and. simple. ;)

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Pink Hummus and Avocado Rice Cakes

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Makes: 6 cakes*| Prep Time: 20 mins| Cook Time: 25-30 mins

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*recipe makes more hummus than just for six rice cakes, but will keep in the fridge for up to 7 days. Try pairing the spread with fresh veg, pita, and roasted root vegetables.

Ingredients:

• 2 cups cooked chickpeas

• 4 garlic cloves

• 1/3 cup tahini

• 1/4 cup olive oil

• 200g beetroot (one large beet)

• pinch salt, plus more if desired

• the juice of 1 lemon, plus more if desired

• 6 rice cakes

• 2 avocados, sliced

• 5-6 radish, thinly sliced

• cilantro

• chives

• chia, sesame, salt flakes and pepper to sprinkle

Directions:

1. In a food processor add your chickpeas, garlic, tahini, olive oil, beetroot, salt, and lemon juice. Blend until smooth and creamy. Add splashes of water, or more olive oil as needed to create a smooth and creamy consistency.

2. Spread hummus into rice cakes and and top with avocado, radish, cilantro and chives. Sprinkle with chia, sesame salt flakes and pepper.

Note: Pink hummus will keep in fridge for up to one week.

Approvals:

Allergies:

VEGAN - VEGETARIAN - WHEAT-FREE - GLUTEN-FREE - DAIRY-FREE - SOY-FREE - NUT-FREE

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