Recipe description
September 29, 2026
Hummus Buckwheat Crepe with Avocado
A fiber-rich buckwheat crepe layered with creamy hummus and avocado for balanced nourishment.
High Fiber
Healthy Fats
Whole Grains
84%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: wheat, egg, tree_nut, sesame, sulfites
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from buckwheat, chickpeas, and avocado.
- Combines whole-grain carbohydrates, plant protein, and healthy fats.
- Includes several minimally processed plant foods with good flavor and texture.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Buckwheat flour
1
cup
Egg
1
piece
Water
0.5
cup
Hummus
4
tablespoon
Avocado
1
piece
Oil, olive
1
tablespoon
Lemon juice
1
teaspoon
Salt
1
pinch
Black pepper
1
pinch
Instructions
1
Whisk together buckwheat flour, egg, water, a pinch of salt, and black pepper to form a smooth, pourable batter. Let it rest for 5 minutes.
2
Heat a lightly oiled non-stick pan over medium heat and pour in half the batter, tilting to form a thin crepe. Cook for 1–2 minutes per set until lightly golden, then repeat with the remaining batter.
3
Stir the hummus with lemon juice and a little water if needed so it spreads easily.
4
Slice the avocado and toss gently with a drizzle of olive oil, a pinch of salt, and pepper.
5
Spread a layer of hummus over each crepe, top with avocado slices, fold or roll, and serve warm.
More Recipes For Your Gut
Nutrition
470 kcal
Calories
14 g
Protein
54 g
Carbohydrates
12 g
Fiber
3 g
Sugar
29 g
Fat
5 g
Saturated fat
1.1 g
Salt
FAQ
How many servings does this recipe make?
It makes 2 servings, using 2 crepes with hummus and avocado.
Is buckwheat gluten-free?
Buckwheat is naturally gluten-free, but choose certified gluten-free flour if cross-contact with gluten is a concern.
Is this recipe vegetarian or vegan?
It is vegetarian because it contains an egg. For a vegan version, use a suitable egg-free crepe batter.
How long should the batter rest?
Let the batter rest for about 5 minutes before cooking.
How do I know when the crepes are cooked?
Cook each crepe for 1–2 minutes per side, until lightly golden and set.
What can I use if the batter is too thick?
Whisk in a small amount of water until the batter is smooth and pourable.
Can I prepare the hummus and avocado filling in advance?
You can mix the hummus ahead, but slice the avocado shortly before serving to help maintain its texture and color.
How should I store leftovers?
Refrigerate leftovers in a covered container and use them within 1 day for the best texture.
What can I serve with these crepes?
Serve them with a simple salad, fresh vegetables, or a light soup for a balanced meal.
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