Nut & Seed Crackers with Hummus

 

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…

 

ROASTED-GARLIC 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.