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Seed, Pulse & Herb Crackers with Beetroot Hummus

Seed, Pulse & Herb Crackers with Beetroot Hummus

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Seed, Pulse & Herb Crackers with Beetroot Hummus
Baking Camelina Chia Chickpeas Gluten-free Grains and Seeds Green Pea Flour Green Peas Hummus Middle Eastern Pea Flour Quick & Easy Rapeseed Oil Vegan Vegetarian Whole Rapeseed Yellow Pea Flour Yellow Peas

by Amy Oboussier

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:
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

  1. Combine all the cracker ingredients and mix well. Leave for 1 hour or until the mixture forms a thick paste.
  2. Preheat the oven to 160C
  3. 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.
  4. Bake in the oven for 25 to 30 mins or until completely dry and crisp.
  5. Remove from the baking parchment and allow to cool on a rack.
  6. For the hummus, blend all the hummus ingredients until smooth. Serve with a drizzle of olive oil and top with cumin seeds.


Amy Oboussier
Amy Oboussier

Author


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