AuthorTessa Pennick
00DifficultyBeginner

A healthy snack packed full of flavour and made entirely from plant-based ingredients.

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Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
Ingredients
Crackers
 1 cup sunflower kernels
 1/2 cup pepitas
 1/2 cup almond meal
 1/4 cup chia seeds
 1 tsp Changing Habits cumin powder
 4 tbsp sesame seeds
 1/2 cup water
 cracked Changing Habits peppercorns to taste
 Changing Habits seaweed salt to taste
Cumin hummus
 1 clove garlic
 1 tin chickpeas drained from liquid
 1/4 cup hulled tahini
 1 tbsp olive oil
 1 tsp Changing Habits cumin powder
 Changing Habits seaweed salt to taste
 cracked Changing Habits peppercorns to taste
 1/4 cup lemon juice
Optional Garnish
 2 tbsp chopped flat leaf parsley
 1 tbsp olive oil
 celery and carrot sticks
Directions
Crackers
1

Preheat oven to 160 Degrees celsius.

2

Place the sunflower kernels and pepitas in a food processor and blitz for 20 seconds.

3

Transfer the sunflower kernels and pepitas into a bowl with the rest of the dry cracker ingredients, then add the water and stir well. Continue to stir occasionally for 20 minutes until the the water has fully absorbed.

4

Line a baking tray and spoon the mixture into the tray pressing firmly down with the back of a spoon. Make sure it is a thin layer - you may need two trays.

5

Bake for approximately 50 minutes or until lightly golden.

6

Remove from the oven and, once cooled, use a sharp knife to cut into squares.

Hummus
7

While the crackers are baking, peel a clove of garlic and place in the oven for about 30 minutes.

8

Remove the clove from the oven and place in a food processor or Thermomix with the rest of the hummus ingredients (apart from the lemon juice).

9

Blitz while gradually adding the lemon juice until you reach the desired consistency.

10

Transfer hummus into a small bowl top with a little olive oil and chopped parsley.

11

Place hummus on a platter with the crackers and carrot and celery sticks.

Ingredients

Ingredients
Crackers
 1 cup sunflower kernels
 1/2 cup pepitas
 1/2 cup almond meal
 1/4 cup chia seeds
 1 tsp Changing Habits cumin powder
 4 tbsp sesame seeds
 1/2 cup water
 cracked Changing Habits peppercorns to taste
 Changing Habits seaweed salt to taste
Cumin hummus
 1 clove garlic
 1 tin chickpeas drained from liquid
 1/4 cup hulled tahini
 1 tbsp olive oil
 1 tsp Changing Habits cumin powder
 Changing Habits seaweed salt to taste
 cracked Changing Habits peppercorns to taste
 1/4 cup lemon juice
Optional Garnish
 2 tbsp chopped flat leaf parsley
 1 tbsp olive oil
 celery and carrot sticks

Directions

Directions
Crackers
1

Preheat oven to 160 Degrees celsius.

2

Place the sunflower kernels and pepitas in a food processor and blitz for 20 seconds.

3

Transfer the sunflower kernels and pepitas into a bowl with the rest of the dry cracker ingredients, then add the water and stir well. Continue to stir occasionally for 20 minutes until the the water has fully absorbed.

4

Line a baking tray and spoon the mixture into the tray pressing firmly down with the back of a spoon. Make sure it is a thin layer - you may need two trays.

5

Bake for approximately 50 minutes or until lightly golden.

6

Remove from the oven and, once cooled, use a sharp knife to cut into squares.

Hummus
7

While the crackers are baking, peel a clove of garlic and place in the oven for about 30 minutes.

8

Remove the clove from the oven and place in a food processor or Thermomix with the rest of the hummus ingredients (apart from the lemon juice).

9

Blitz while gradually adding the lemon juice until you reach the desired consistency.

10

Transfer hummus into a small bowl top with a little olive oil and chopped parsley.

11

Place hummus on a platter with the crackers and carrot and celery sticks.

Seedy crackers with cumin Hummus