Fibrous Flaxseed Crackers & Turmeric Hummus

Flaxseed Crackers


2 cups freshly milled flaxseed

2 tablespoons chia seeds

1 cup water (begin by adding 3/4 cup)

1 tablespoon chilli flakes

1 tablespoon ras el hanout

1 pinch of salt


Preheat oven to 180 degrees

Mix flaxseed, chia seeds and spices in a bowl

Add the water slowly until dough forms

Scoop the mixture out onto a lined backing tray. Using a spoon or your fingers, smooth the mixture out to about 5mm thickness. The mixture may break up a little around the edges, so getting this right can take some patience

Lightly score the mix with a sharp knife outlining the desired squares (this will make snapping easier once the crackers have been baked)

Bake in the oven for 20-30 minutes until brown but not burnt!

Leave to cool



2 garlic cloves roasted in 1 teaspoon of olive oil (you can do this while the crackers are in the oven)

1 can drained and rinsed chickpeas - set aside the brine, you may need this later

1 tablespoon tahini

1/2 lemon juice

1 tablespoon turmeric

4 tablespoons of olive oil

A generous pinch of salt


Roast garlic for 10-15 minutes at 180 degrees

Put garlic, chickpeas, tahini, lemon juice, turmeric, salt and olive oil in blender

Blend until smooth, slowly adding extra olive oil or chickpea brine until desired consistency is achieved