My appetite grows as soon as the colder weather kicks in - I go with it and put it down to needing to keep warm. If yours does too and you've been reaching for the vending machine at work this week, then try making these seedy crackers and quick hummus to take with you next week. They are the perfect workday snack/lunch, along with some chopped vegetables such as carrot, cucumber and celery. I have made the hummus garlic free... I am usually first in line when it comes to garlic but when eaten in the middle of a working day, it can prove a little controversial!
Super Seedy Crackers with Hummus
Makes enough for 5 days
Savoury Base Mix
180g seeds of your choice (pumpkin/sunflower/sesame)
150g gluten free oats, roughly blitzed
30g chia seeds
Cracked black pepper
1tsp sea/pink Himalayan salt
4tbsp olive oil
Moroccan spice flavour
2tsp nigella seeds
1tsp cumin seeds
- Mix the dry ingredients, including any flavour additions, together in a large bowl.
- Add the wet ingredients and mix well to combine. Cover with cling film and set aside for 15-20 minutes, after which the mixture should hold together well.
- Preheat the oven to 160C.
- Line 2 baking sheets with greaseproof paper and spoon half the mixture on to each. Smooth out with the back of a metal spoon until in an even layer, about 3-5mm thick.
- Place in the oven and bake for approx. 1 hour, or until the crackers are lightly golden and completely dry.
- Remove from the oven and allow to cool completely on the baking sheet.
- Once cooled, carefully remove the greaseproof paper from the cracker and break into shards. If you prefer a regular shaped cracker, cut before baking.
- Store in an airtight container for up to 5 days.
2 x 400g tins chickpeas (approx. 500g drained weight)
Juice ½ lemon
Drizzle olive oil
- Blitz the chickpeas, tahini, lemon juice and salt in a food processor until smooth.
- Whilst the food processor is still on, drizzle in the water until desired consistency is reached.
- Taste for seasoning and adjust if necessary. Top with a drizzle of olive oil and a sprinkling of nigella and cumin seeds.
- Store in the fridge an airtight container for up to 5 days.