- Preheat the oven to 180c. Start by preparing the seeded crackers. In a large bowl mix together the flaxseed, brown rice flour, Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Then add 250ml of boiled water and stir it altogether, then set aside for 20 minutes – this will thicken the mixture.
- When the cracker mix is ready, line a large baking tray with baking parchment. Then tip the mixture onto it and smooth it out right to the edges of the tray and as thin as possible using a spatula. Sprinkle over the everything seasoning and fennel seeds and gently press them in. Then place into the preheated oven and bake for 30 – 40 minutes until lightly golden brown and crisp all over. Remove from the oven and allow to cool completely on the tray.
- While the mixture is baking you can whizz up the butterbean hummus. Place the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt into a food processor or blender and whizz this to a paste. Then add the olive oil and whizz again till smooth. Finally add the cold water while the motor is running and continue to whizz until the hummus is completely smooth and silky. Taste and adjust the seasoning if needed, then set aside.
- When the cracker has cooled, you can use your hands to break it into smaller crackers – rustic is ok here! Place the butterbean hummus into a bowl and drizzle over a little more olive oil, a pinch of cumin and some more Maldon Garlic Sea Salt. Serve this along with the seeded crackers and some crudities for everyone to dip in.
Serving: 4 people
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients
For the Butterbean Hummus:
400g butterbeans, drained
1 garlic clove, grated
1 lemon, juiced
100g tahini
½ tsp cumin
Pinch of smoked paprika
½ tsp Maldon Garlic Sea Salt
2 tbsp olive oil
2 – 3 tbsp cold water
For the Seeded Crackers:
2 tbsp milled flaxseed
2 tbsp brown rice flour
½ tsp Maldon Garlic Sea Salt
60g pumpkin seeds
50g sunflower seeds
40g hulled hemp seeds
1 tbsp chia seeds
250ml boiling water
1-2 tbsp Everything Seasoning (if you can’t find this then just mix black and white sesame seeds, garlic granules and poppy seeds)
1 tbsp fennel seeds
Crudites to serve: baby carrots, cucumber, radishes, celery
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