Hummus 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.
Ingredients:
For the hummus:
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
Method:
To make the hummus: 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.
Enjoy!
