Seedy Crackers & Hummus
Feb 04, 2025Preparation Time: 10 minutes
Cooking Time: 1 hour
Servings: 16 - 20 crackers
Ingredients
- 90g whole chia seeds
- 80g sesame seeds
- 80g pumpkin seeds
- 80g sunflower seeds
- ½ tsp Pink Himalayan Rock Salt
- 250ml water
- Preheat your oven to 150C (300F).
- Mix together all ingredients in a bowl and set to one side for 5 minutes.
- Line a large baking tray with baking paper.
- Spoon the mixture out onto the tray and spread evenly with the back of a spoon.
- Bake in the preheated oven for 35 minutes.
- Remove, slice into crackers, and carefully flip them over one at a time. Return to the oven for 25 more minutes. Allow to cool on the tray. Store in a sealed container for up to 5 days or freeze for up to one month.
- 1 can of chickpeas, drained and rinsed well
- 1 small jar of roasted red peppers, drained (approx. two to three peppers)
- 60g tahini
- 45ml (3 tbsp) water
- 2 tbsp extra virgin cold pressed olive oil + more for serving
- Salt and Pepper to taste
- Add all ingredients to a blender. Blend until smooth. Season to your own taste!
- Store in the fridge for up to three days in a sealed container.
- 1 clove of garlic, raw or roasted
- ½ tsp cumin and coriander
