Hummus with carrots and crispbreads

Ingredients

• hummus: 2-3 tbsp, about 55 g
• carrots: 1-2 pcs, about 160 g
• crispbreads: 1-2 pcs, about 20 g

Instructions

1. Measure the ingredients to the portion indicated.
2. Cook gently: boil, bake or braise.
3. Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

Contains: Sesame, Gluten

Swaps

• Hummus can be swapped for a cottage cheese dip 80 g, bean spread 80 g or avocado 60 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.
• For a low-carb option, replace it with vegetables 200 g.

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