• Bianca Maree

Flatbread & Hummus

Serves 8 - 10


1 x cup water.

½ x cup flaxseeds.

2 x tablespoons chia seeds.

½ x cup sunflower seeds.

½ x cup pumpkin seeds.

1 x tsp fine sea salt.

Hummus Dip

600g canned chickpeas, drained & rinsed.

100mls olive oil.

¼ x cup water.

1 x tsp ground cumin.

2 x tablespoons tahini paste.

3 x garlic cloves, crushed.

Squeeze of lemon juice.

Method 1. Preheat the oven to 180 °C (360° F) and line a tray with non-stick baking paper. In a large bowl, combine all the seeds and salt. Add the water and stir until well-combined. Allow the mixture to sit for 30 minutes until all the water has been absorbed.

2. Spread the mixture onto the prepared tray using a large spatula. Ideally it should be no higher than 5mm. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking.

3. Bake for 30 minutes. Remove from oven and break into individual crackers. Carefully turn the crackers over and return to the oven for an additional 20 minutes. For extra crunch, allow to cool completely in the oven before eating.

4. While the crackers are baking, place the chickpeas, a pinch of salt, cumin, tahini paste, garlic and lemon juice in a food processor and process until combined. Add 1/4 cup (60ml) of water and process again. With the motor running, drizzle in the olive oil and process until quite smooth. Allow to cool in the refrigerator before serving.

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