Turmeric & Baobab Houmous with Nut & Seed Crackers

          Turmeric & Baobab Hummus with Nut & Seed Crackers

          Houmous is a such a tasty and nutritious addition to any meal or snack and as well as getting a protein punch from the chickpeas, this twist on a classic ensures you are also getting antioxidant and anti-inflammatory benefits from super-ingredients turmeric and baobab, as well as a zesty, unique flavour. Paired with the nut and seed crackers, it makes the perfect afternoon snack.


          For the houmous:
          4 tsp Aduna Baobab Powder
          2 cans cooked chickpeas, drained
          2 dessert spoon tahini
          juice of 3 lemons 
          2 heaped tsp ground turmeric
          4 dessert spoons filtered water 
          2 tsp extra virgin olive oil 
          large pinch of pink salt + pepper 

          For the crackers: 
          1/2 cup unsalted almonds
          1/2 cup unsalted cashews
          1/3 cup pumpkin seeds
          1/3 cup flaxseed
          1/3 cup sunflower seeds
          1 egg
          2 tbsp filtered water
          1/2 tsp pink salt 
          1 tbsp black poppy seeds or chia seeds


          To make the houmous: place all the ingredients in a food processor and blend until smooth and creamy. Store in the fridge. 

          To make the crackers: start by preheating the oven to 180C. Place the nuts and seeds (except the chia or poppy seeds) in a food processor and blend until completely ground down into a breadcrumb-like consistency.

          Transfer to a bowl and add the egg, water and pink salt. Mix well with a spoon to form a sticky dough & split the mixture into two halves. Place each half on a lined baking tray and with a piece of grease-proof paper over the top, use a rolling pin to roll out the dough into a thin, flat square shape.

          Using a sharp knife, carve out rectangles and sprinkle the poppy or chia seeds and a generous amount of pink salt over the crackers. Bake in the oven for 10-15 mins until golden brown but keep checking on them as they burn quite easily. 


          Recipe by Aduna

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