Seed, Pulse & Herb Crackers with Beetroot Hummus

by Amy Oboussier July 21, 2023

These quick and easy crackers make great use of some of our range of British-grown seeds. Served with a vibrant beetroot hummus they make perfect light lunch, afternoon snack or drinks party nibbles.

Crunchy, flavourful and bursting with nutritious goodness, these seed, pulse & herb crackers with beetroot hummus are a must-try!

Ingredients

For the Crackers:

100g Yellow or Green Pea Flour
4 tbsp Chia Seed
3 tbsp Camelina Seed
1 tbsp Whole Rapeseed
1 tsp Salt
2 tbsp Fresh Rosemary, finely chopped
2 tbsp Fresh Sage, finely chopped
3 tbsp Rapeseed Oil
100ml Warm Water

For the Hummus:

250g Chickpeas, cooked – save a small amount of cooking liquid to loosen the hummus
1 Large Beetroot, cooked
1 Lemon, juice
1 Small Garlic Clove
1 tbsp Olive Oil
2 tbsp Tahini
Salt to taste
½ tsp Cumin Seeds

Method

Combine all the cracker ingredients and mix well. Leave for 1 hour or until the mixture forms a thick paste.
Preheat the oven to 160C
Line a large baking sheet with parchment and turn out the mixture onto it. Lay another sheet of parchment, of the same size, on top. Roll the mixture between the two sheets until evenly and thinly spread. Carefully peel back the top sheet.
Bake in the oven for 25 to 30 mins or until completely dry and crisp.
Remove from the baking parchment and allow to cool on a rack.
For the hummus, blend all the hummus ingredients until smooth. Serve with a drizzle of olive oil and top with cumin seeds.

Amy Oboussier

Author

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