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Store-bought crackers and hummus can be full of nasties, including vegetable oils, refined flours and various additives and preservatives, so why not make your own?

Made with whole food ingredients, these crackers stay firm and crispy for weeks in an air-tight container!

This recipe is a beauty to use up leftover pre-cooked grains from the fridge and is perfect to whip out after school for the peckish kiddos and a rather eye-pleasing addition to any antipasto platter if you’re entertaining.

I love to serve mine alongside carrot, celery and capsicum sticks with some crunchy cauliflower trees

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Makes: 20-30 crackers

Time: 40 mins

INGREDIENTS:

Rice Crackers

  • 1 cup of cooked brown rice (can substitute for white)
  • 1/4 cup flaxseeds (I used golden but brown are fine)
  • 1/2 cup cooked multicoloured quinoa (any colour is fine!)
  • 1/4 cup sesame seeds
  • 1/4 hemp seeds
  • 2 Tbsp olive oil
  • 2 Tbsp tamari (or soya sauce)
  • 1/4 tsp salt

Hummus

  • 1 cup pumpkin puree (can also use kumara)
  • 400g tin chickpeas
  • 2 garlic cloves, minced
  • juice of 1 lemon
  • 2 Tbsp tahini
  • 1/2 tsp salt
  • 2 Tbsp olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp curry powder (optional)
  • sprinkle smoked paprika (to serve)
  • a handful of roasted hazelnuts (to serve)

DIRECTIONS:

1. Preheat oven to 180 degrees and line a tray with baking paper.

2. Place flaxseeds in a small bowl and pour in enough water to just cover the seeds. Put aside for 20 minutes.

3. In a food processor, combine cooked quinoa, cooked rice, sesame seeds, hemp seeds, salt, tamari and oil. Add the soaked flaxseeds (which should have formed a gel) and blend until mixture forms a ball. The mixture should be very sticky. Add a tablespoon of water if needed.

4. Place half the mixture on a sheet of baking paper and then place a further sheet over top, so you can roll the dough flat with a rolling pin.

Place a piece of baking paper over your mixture and roll flat

 

5. Roll the mixture out until it is 2mm thick, then score with a knife to create crackers of your desired size. Repeat with other half of the mixture.

 

Score the dough into desired shapes

 

6. Bake for 25-30 minutes until golden (be careful not to burn the edges). Allow to crackers to cool completely before breaking along the score lines.

7. While crackers are cooking, prepare the hummus. Place all ingredients in a food processor or use a stick blender to process until silky smooth.

8. Transfer hummus to a serving bowl and top with a sprinkle of smoked paprika and roasted hazelnuts.

Serve hummus and crackers alongside your favourite crudites. I love carrot, celery and capsicum sticks.