Turmeric Hummus & Seed Crackers

Recipe

Vegan & Gluten-Free

Hummus Yield: 16oz

Crackers Yield: 50pc

 

This bright and zesty anytime snack was one of our first offerings when we opened our cafe and it’s always a fan favorite.

Nutritious and packed with almost 8 grams of plant-based protein per serving, this powerhouse snack is also full of iron, folate, phosphorus, and B vitamins. Adding some Turmeric into the mix not only gives it a rich flavor and color but really takes things to the next level by helping with the digestive system and any inflammation in the body. We like serving it with a variety of crunchy veggies and our delicious seed crackers for which we’ve also included the recipe below.

Turmeric Hummus

Ingredients:

1 1/2 cups cooked or 1 x Marinated Chickpea recipe (below)*

1/2 cup tahini 

1/4 cup olive oil 

2 lemons or 1/2 cup juice 

2 tsp turmeric powder 

1/4 tsp cumin powder 

1/4 tsp black pepper 

1 tsp salt 

1/4 cup water (add a little bit at a time for desired consistency- may not use all)

Method:

Combine all ingredients in a food processor. Blend until smooth. Taste and adjust seasoning. Store in an airtight container in the fridge for up to 2 weeks.

*Marinated Chickpeas:

1 can organic chickpeas

1 tbsp turmeric powder

1/2 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

¼ cup of water

Method:

Preheat oven to 400F.  Grease 1 baking tray with olive oil.  In a medium bowl combine all ingredients for your “marinated chickpeas” and stir to combine.  Pour onto your baking tray and bake for 10 minutes.


Seed Crackers

Ingredients:

1/2 cup flax seeds

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup chia seeds

1/4 cup sesame seeds

2 tsp Italian seasoning

2 Tbsp nutritional yeast

1/4 tsp cayenne pepper

1 tsp sea salt

3/4 cup water

Method:

  1. Preheat oven to 350F.

  2. In a large bowl, combine all ingredients except water and stir to fully incorporate. Pulse half of the mixture in a food processor to form a rough texture. Add the pulsed mixture back to the remaining dry ingredients.

  3. Stream in the water while stirring with a wooden spoon. Let sit for 10 minutes.

  4. Spread a thin layer of the mixture onto parchment paper. Place the mats on baking sheets and bake for about 25 minutes.

  5. Using a paring knife, score lines into crackers forming them into equal squares. Put back into the oven and bake until dry and set. About 10-12 minutes longer.

  6. Remove from the oven, let cool completely. Break apart at the scored lines. Store in an airtight container in a cool dry place.