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Green Olive Hummus With Homemade Flax Crackers
Oil-Free Vegan Snack Plate
Prep Time: 00:15
Cook Time: 00:35
Green Olive Hummus
1 15 oz can of chickpeas, drained but reserve 1/3 cup of liquid brine
2 - 3 garlic cloves, roasted
1/3 cup tahini
1/3 cup aquafaba, the liquid brine from the can of chickpeas
1/4 cup lemon juice
1/4 cup green olives
1/4 tsp salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chili powder
1/2 cup ground flax seed
1/2 cup almond flour or almond meal, or just use more ground flax seed
2 tablespoons chia seeds
1/2 cup water
1/2 teaspoon herbes de provence, or other herbs of choice, optional
1 tablespoon nutritional yeast, optional
1/4 - 1/2 teaspoon salt
Optional Additional Snack Plate Items
1 radish, sliced
1 carrot, sliced
1 bell pepper, sliced
or other raw veggies of choice
1To make the hummus, combine all ingredients in a blender or food processor until creamy. This hummus requires no scraping and should blend very easily and quickly. Store the hummus in an air-sealed container and place in the fridge until ready to use.
2Preheat oven to 375 degrees.
3In a mixing bowl, combine all of the dry ingredients for the flax crackers. Then slowly add in the 1/2 cup of water and stir until a dough forms.
4On a baking sheet lined with parchment paper or a silpat, flatten out the ball of dough by using your fingers and pressing to make it evenly flat. At this point, if you have a rolling pin you can speed up the process by placing another piece of parchment paper over the dough and use the rolling pin to go over it until it is flat, but if you don't want to use a rolling pin the dough is pretty easy to work with and can be pressed into a thin sheet by hand. When you're all done the dough should be no thicker than 4 mm for the best results.
5Remove the top piece of parchment paper if you were using it, and then using a sharp knife, gently score the top of the dough into small rectangles, being careful to not cut into the baking sheet. You just need to score it so that it will snap apart after baking.
6Place in the oven and bake for 30-35 minutes or until crispy and golden brown. To make the crackers extra crispy for long-term storage, you can leave them in the oven while it cools down.
7Serve the crackers with raw veggies and the olive hummus dip and enjoy!
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