Ronnie's Seed Crackers with Carrot Hummus

Ingredients

  • 2 large carrots
  • 1 Tbsp brown sugar
  • 1/4 cup olive oil, plus 1 Tbsp extra
  • 425g can Macro Organic chick peas
  • 1 clove garlic, crushed
  • 2 Tbsp Macro Organic unhulled tahini
  • 1/2 tsp ground cumin
  • Salt
  • 1/4 cup lemon juice
  • Seed crackers
  • 1/2 cup sunflower seeds
  • 1/4 cup linseeds
  • 1/4 cup Macro chia seeds
  • 1/2 cup pumpkin seeds
  • 2 tsp tamari
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Method

  • Seed Crackers:

  • 1. Preheat oven to 180°c and line a baking tray with baking paper.

  • 2. Combine all ingredients with 1 cup water in a medium bowl and stand for 5 minutes to thicken.

  • 3. Spread mixture thinly on tray and bake for 30 minutes.

  • 4. Remove from tray and cut into 16 squares. Turn squares over carefully, return to oven and bake for a further 15-20 minutes or until just brown at the edges and crispy.

  • 5. Cool completely before storing in an airtight container for 1 week.

  • Carrot Hummus:

  • 1. Preheat oven to 180°c.

  • 2. Cut carrots lengthways, drizzle in oil and toss in brown sugar. Roast for 20-30 minutes until soft. Allow to cool slightly.

  • 3. Drain chickpeas, saving the aquafaba.

  • 4. In a kitchen food processor, add the chickpeas, roasted carrots, garlic, tahini, cumin, oil, lemon juice and salt and pepper. Blend until smooth.

  • 5. Continue to season to taste, add a tablespoon or two of aquafaba if mixture is too thick.

  • Tip: You can use the leftover aquafaba to make vegan friendly pavlovas.

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