Filled mini rye bites

When we’ve hosted wonderful events in our shops, we’ve often served these delicious savory stuffed rye crackers. They’ve generated a lot of demand, so we decided to share the recipe with you. They are easy and quick to prepare, and you can choose to make them either with convenient ready-made ingredients or from scratch. Browse through both recipes and choose the one that best fits your schedule!

Filled mini rye bites in 5 minutes

1 bag of rye chips/rye crackers
1 tub of high-quality guacamole
1 tub of high-quality beetroot hummus
100 g feta cheese
A handful of pomegranate seeds (you can also buy pre-separated seeds)

Place the rye crackers on a plate and use a small spoon to add guacamole and beetroot hummus on top. We did it so that half of the crackers were filled with beetroot hummus and the other half with guacamole. Crumble the feta cheese into small pieces and sprinkle it over the crackers. Finally, add the pomegranate seeds. Done!

Tip: Replace the rye chips/crackers with gluten-free crackers to make these into a gluten-free version!

Filled mini rye bites in 20 minutes

Guacamole

2 avocados
1 tomato
1/2 onion
1 tbsp olive oil
1 tsp salt
1/2 tbsp lemon juice

Chop the tomato and onion into small cubes and add them to a bowl. Mash the avocados with a fork and add them to the same bowl. Add the remaining ingredients and mix everything together.

Beetroot Hummus

1 large cooked beetroot
1 can of chickpeas, drained and rinsed
3 tbsp tahini
1 small garlic clove, chopped
1/2 lemon juice
1/2 tsp ground cumin
1/2 tsp ground coriander
Salt

Add all the ingredients to a blender or food processor and blend until smooth. If the mixture is not very smooth, you can try adding 2 ice cubes and blend again – this should help achieve a creamier consistency.