Pumpkin Hummus
Use leftover roast pumpkin to whip up this quick and easy pumpkin hummus. Toast stale bread to serve alongside it for a tasty snack.
Super simple homemade seed crackers
Making homemade seed crackers reduces your plastic waste and these super easy crackers use any combination of seeds and flours.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
Ingredients
- 250 grams mixed base seeds – pumpkin seeds, sunflower seeds, sesame seeds, chia seeds
- 1-2 teaspoon flavour seeds – cumin, caraway or fennel seeds (optional)
- 1 cup flour of your choice – wheat, spelt, oat, rice
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1/2 to 1 cup water
Method
- Preheat the oven to 180 degrees celsius and line an oven tray with baking paper or a silicone baking sheet.
- Combine all the ingredients except for the water in a bowl. Add in the water slowly, and only enough so that you have a thick spreadable mixture. The type of flour you use will determine how much water you need.
- Spread the mixture out on the baking tray as thin as you can without causing gaps in the paste. You can lay a second sheet on top and flatten them out further with a rolling pin if needed.
- Use a knife to cut the cracker shapes in the raw dough. This will help them break into nice squares once baked.
- Place the tray in the oven and bake until they are golden brown and crispy. The crackers around the edges will brown up first so you can remove these once they’re brown and then leave the middle crackers to bake further.
- Leave to cool and store in an airtight container for up to 2 weeks.