Nutty Crackers with Roasted Courgette Hummus

From the Real Meal Revolution by Prof Tim Noakes, Sally-Ann Creed, Jonno Proudfoot and David Grier (Quivertree). Seed crackers are the perfect alternative to your standard bread crackers. Make a batch and keep them fresh by storing them in a sealed container. This is a hummus recipe without chickpeas, to suit the banting lifestyle. Although chickpeas aren't true carbs, they are quite high in starch. You can make the same basic hummus recipe and swap the chickpeas for veggies with a great result. Use veggies like pumpkin, butternut, aubergine, courgette or sundried tomatoes.


For Nut Crackers:

200g sunflower seeds

60g flax seeds

100g sesame seeds

2 tbsp psyllium husks

500ml water

1 tsp salt

For Courgette Hummus:

500g courgettes, cut into chunks

Olive oil for roasting

¼ cup tahini

2 cloves whole garlic

4 tbsp olive oil

½ tsp himalayan salt


For Nut Crackers:

  1. Preheat the oven to 160 degrees Celsius.
  2. In a mixing bowl, combine all the ingredients and leave the mixture to stand until it is thick and pliable, usually about 10 minutes.
  3. Spread the mixture out as thinly as possible on a silicone mat on a baking tray (you may need two). The mix should have no holes in it.
  4. Bake the trays for one hour. You may need to rotate them away from the hot spots in the oven.
  5. After an hour and a few turns, it should only take another 15 to 20 minutes until they are seriously crispy.
  6. Remove them from the oven and leave to cool. Once cooled, break them into any size you like and store in an airtight container.

For Courgette Hummus:

  1. Preheat the oven to 180 degrees Celcius.
  2. Toss the veg in a light coating of oil, salt and pepper and roast in the oven until golden brown and mushy.
  3. Place the roast veg in a food processor along with the remaining ingredients and puree until smooth.
  4. Leave to infuse for about an hour and serve with anything you like.
Preparation Time:2 Hours

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