A little colour goes a long way.

A creamy beet hummus and a crisp seed cracker can turn an ordinary breakfast, afternoon snack, or gathering with friends into something colourful, nourishing, and satisfying.

The earthy sweetness of beetroot pairs beautifully with the roasted seeds in our Classico Seed Crackers (link this to the buy option), creating a combination that's both simple and full of flavour.

Makes

4–6 servings

Preparation time: 10 minutes 

Ingredients

• medium cooked/roasted beetroot (about 200 g), peeled and roughly chopped
• 1 cup (240 g) cooked chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 4 garlic clove
• ½ tsp ground cumin powder
• 1 tsp ground coriander powder
• ¼ tsp salt (adjust to taste)
• Freshly ground black pepper
• Adjust water based on the consistency you like

Optional garnish:

• Sesame seeds
• Microgreens
• Fresh parsley
• Extra virgin olive oil

Method

1.  Add the beetroot, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt,
and pepper to a food processor.

2. Blend until smooth and creamy.

3. If the hummus is too thick, add 1–2 tablespoons of cold water and blend again until you reach your preferred consistency.

4. Taste and adjust the seasoning with more lemon juice, salt, or pepper if needed.

5. Transfer to a serving bowl and garnish with a drizzle of olive oil, sesame seeds, or
fresh herbs.

Best enjoyed with

Spread generously over  Seed Crackers (link again).

Top with sliced cucumber, radish, crumbled feta, or microgreens for added freshness and texture.

Perfect for breakfast, a light lunch, or an afternoon snack.

Lagom Tip

Prepare the hummus ahead of time and store it in an airtight container in the refrigerator for up to 4 days. Having a ready-made spread makes it easier to enjoy a nourishing meal, even on your busiest mornings.

Fresh, fragrant, and ready in minutes.

Pesto is one of those recipes that quietly finds its place in everyday life. It's quick to prepare, keeps well in the refrigerator, and brings freshness to almost anything it touches.

Paired with our Rosemary Seed Crackers (link to buy), it creates a simple breakfast, a light lunch, or an effortless appetiser that's full of flavour.

Makes

Approximately 1 cup

Preparation time: 10 minutes

Ingredients

← 2 cups (50 g) fresh basil leaves, lightly packed

← ⅓ cup (35 g) grated Parmesan cheese or nutritional yeast

← ⅓ cup (40 g) toasted pine nuts (or walnuts or cashewnuts for a delicious alternative)

← 4 garlic cloves

← ½ cup (80 ml) extra virgin olive oil

← 1 tbsp freshly squeezed lemon juice

← ¼ tsp sea salt (adjust to taste)

← Freshly ground black pepper

Method

1. Add the basil leaves, Parmesan/nutritional yeast, toasted nuts, garlic, salt, and pepper to a food processor.
   
2. Pulse a few times until everything is finely chopped.
   
3. With the processor running, slowly pour in the olive oil until the pesto becomes smooth but still retains a little texture.
   
4. Add the lemon juice and pulse once more.
   
5. Taste and adjust the seasoning if needed.
   

Best enjoyed with

Spread generously over Seed Crackers (link again).

Top with sliced cherry tomatoes, fresh mozzarella or burrata, roasted vegetables, avocado, or a few toasted pumpkin seeds.

A simple pairing that works beautifully for breakfast, lunch, or a platter to share.

Lagom Tip

Pesto keeps well in an airtight jar in the refrigerator for up to one week. Pour a thin layer of olive oil over the surface before storing to help preserve its vibrant green colour.

Fresh, creamy, and made to be shared.

A ripe avocado, a squeeze of lime, a handful of fresh herbs, and a few everyday ingredients are all it takes to create something nourishing and full of flavour.

Paired with our Chilli Seed Crackers (link), this guacamole brings together creamy textures, gentle heat, and a satisfying crunch perfect for breakfast, a light lunch, or sharing with family and friends.

Makes

Approximately 2 cups

Preparation time: 10 minutes

Ingredients

← 2 ripe avocados

← 1 small tomato, deseeded and finely diced

← ¼ small red onion, finely chopped

← 1 small green chilli, finely chopped (optional, depending on your preferred spice level)

← 2 tbsp fresh coriander, chopped

← Juice of ½ lime

← ½ tsp sea salt (adjust to taste)

← Freshly ground black pepper

Optional

← A pinch of cumin powder

← A few chilli flakes for extra heat

Method

1. Cut the avocados in half, remove the seed, and scoop the flesh into a bowl.
   
2. Mash gently with a fork, leaving a little texture.
   
3. Add the tomato, onion, green chilli, coriander, lime juice, salt, and pepper.
   
4. Fold everything together until just combined.
   
5. Taste and adjust the seasoning with more lime juice or salt if needed.
   
6. Serve immediately for the freshest flavour.
   

Best enjoyed with Seed Crackers (link)

Top with guacamole and garnish with extra coriander, pomegranate seeds, roasted corn, or sliced radish for added colour and texture.

Perfect for breakfast, an afternoon snack, or as part of a sharing platter.

Lagom Tip

To keep guacamole fresh for longer, smooth the surface and place a piece of baking paper or cling film directly on top before refrigerating. This helps reduce browning. It's best enjoyed within 24 hours.