Picnic season calls for dips and dippers! Keep it healthy with this deliciously creamy Avocado Hummus recipe and crunchy flaxseed crackers. Super simple recipes for summertime!
Ingredients
Flax Crackers
1 cup golden flaxseeds, soaked overnight or at least 5 hours
¼ cup pumpkin seeds, soaked overnight or at least 5 hours
1 tbsp chopped wakame or 1 chopped sheet of nori
½ tsp salt
Avocado Hummus
1 large ripe avocado
1 tin of chickpeas (drained)
1 clove of garlic
¼ cup cold pressed olive oil
¼ cup lime juice
2 tsp tahini
1 tsp chilli flakes
1 tsp onion powder
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
Instructions
For the Crackers
Drain the soaked flaxseed and pumpkin seeds well, then add to a blender along with the seaweed and salt.
Pulse together, using a tamper to push and mix together. You don't want to blend fully.
Spead evenly onto two teflex dehydrated trays - about 2-3 seeds thick.
Dry on 48C for 14-18 hours. You can flip the sheet round after 1 hours if you wish as it helps crisp up the bottom.
Slice into crackers and keep in an airtight jar.
For the Avocado Hummus
Blend together the avocado, lime juice, garlic, tahini, oil, and spices until smooth.
Then add the chickpeas and blend again. You may have to scrape down the sides a couple of times.
Transfer to a jar and keep in the fridge
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/avocado-hummus-raw-flaxseed-crackers/