NUT AND SEED CRACKERS
1/2 cup almond meal
1/2 cup raw cashews
2 tablespoons ground flaxseed (flax meal)
1/3 cup sesame seeds
2 tablespoons fresh thyme leaves
3/4 teaspoon sea salt
1 tablespoon maple syrup
1 tablespoon extra-virgin coconut oil
1 to 2 tablespoons water, as needed
Combine the almond meal, cashews, and ground flaxseed in a food processor and pulse a few times just until evenly ground. Add the sesame seeds, thyme, 1/2 teaspoon of the salt, the maple syrup, and coconut oil and pulse a few more times. Add the water, 1 tablespoon at a time, until the mixture just begins to stick together. Form the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour or up to overnight.
Preheat the oven to 325F and line a rimmed baking sheet with parchment paper.
Remove the dough from the fridge, put it between two sheets of parchment paper, and roll it out to 1/8-inch thickness. You want it to be thin, but if it’s too thin you won’t be able to pick up the finished crackers without breaking them. Using a sharp knife, cut the crackers into the shape of your choice. Using a sharp-edged spatula to get under the cracker pieces, gently place the crackers on the prepared baking sheet with 1/4-inch space between them. Bake the crackers, rotating the baking sheet halfway through the cooking time, until the edges look toasted, 11 to 13 minutes. Sprinkle the remaining 1/4 teaspoon of salt on top and let cool completely before serving.
…and serve with hummus…
1 large head garlic
1 teaspoon olive oil
2 1/2 cups canned garbanzo beans, rinsed and drained
4 teaspoons tahini
1/3 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
1/4 cup fresh lemon juice
1. Preheat oven to 400F. Slice off 1/4 inch of the pointed head of garlic and lay bottom on a piece of aluminum foil and drizzle with the oil. Bring up the sides of the foil to form a pouch. Roast garlic until it is dark brown and soft, 45 to 50 minutes. Cool.
2. Squeeze the roasted cloves of garlic into the bowl of a food processor. Add the garbanzo beans, tahini, water, salt, cumin and lemon juice. Puree until smooth and creamy, at least 3 minutes.
3. Scrape down sides of the bowl and process for 3 to 5 more minutes.