Whether you fancy a change from bread or just like something crunchy we are loving these vegan friendly easy lunch options from Ryvita…

Recipes for Hummus topped with chermoula chickpeas, White Bean Hummus with Paprika and Middle Eastern Fattoush Salad with Croutons are below…

Hummus topped with chermoula chickpeas

id:image024.png@01D40F97.9817C540Serves 2


For the chermoula:

1 clove garlic (3g)

Bunch coriander (4g)

Juice ½ lemon (20g)

1 tsp paprika (2.3g)

1 tsp ground cumin (2g)

1 tbsp. extra virgin olive oil (12.6g)

1 tbsp. white wine vinegar (11.4g)

For the hummus:

240g chickpeas, drained – 200g for hummus, 40g for topping

1 tbsp. tahini (18g)

Juice 1 lemon (40g)

1 tbsp. extra virgin olive oil (12.5g)

1 clove garlic, finely chopped (3g) 


 1. Blitz all the chermoula ingredients together in a food processor with some seasoning. Coat the 40g chickpeas in 1 tbsp (20g) chermoula. The rest will keep in the fridge as a drizzle.

2. For the hummus, blitz together 200g chickpeas, tahini, lemon juice, olive oil, garlic and some seasoning until smooth, adding a splash of water if needed.

3. Serve the chermoula chickpeas on top of the hummus alongside your favourite Ryvita Thins.

White Bean Hummus with Paprika