Are you a crackers and dip kind of person? Then you need to try this Carrot Hummus and Rosemary Cracker recipes! Crunchy seed crackers with a fresh new take on hummus!
ROSEMARY LINSEED CRACKERS
- 2 tablespoons chia seeds
- 85 g (1⁄2 cup) brown linseeds
- 1 tablespoon finely chopped fresh rosemary
- 1⁄2 teaspoon sea salt
- 125 ml (1⁄2 cup) warm water
- 4 large carrots (about 650 g), roughly chopped
- 1 garlic clove, crushed
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon fennel seeds
- 60 ml (1⁄4 cup) tahini
- Zest and juice of 1 large lemon
- 1 tablespoon cold-pressed
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Preheat the oven to 160°C (140°C fan-forced). Make the rosemary linseed crackers first by combining all the ingredients in a bowl. Leave to stand for 10–15minutes, or until the water has been absorbed. Meanwhile, line a large baking tray with non-stick baking paper.
- Spread the cracker mixture evenly over the prepared tray in a very thin layer – about 3 mm thick. Bake for 40–45 minutes, or until crisp and golden. Leave to cool completely on the tray, then break into shards and store in an airtight container for up to 1 week.
- While the crackers bake, place the carrots, garlic, turmeric, fennel seeds and 125 ml (1⁄2 cup) of water in a saucepan over medium heat. Stir while it comes to a simmer, then cook, stirring occasionally, for 8–10 minutes, or until the carrots are tender and the water has reduced to about 1 tablespoon. Remove the pan from the heat and stir through the tahini and the lemon zest and juice. Cool for 10 minutes.
- Add the oil to the carrot mixture and season well with salt and pepper. Using a hand-held stick blender, purée until smooth. Spoon this mixture into a serving bowl and serve with the rosemary linseed crackers.
The 12 Step Mind-Body-Food Reset by Jessica Sepel, Published by Macmillan Australia, Photography by Jeremy Simons.