Sprouted Chickpea Hummus Dip & Sunflower Seed Crackers
Makes ordinary hummus seem very boring and unhealthy! The crackers are delish and gluten free. Makes about 48 crackers.
Ingredients for the Sprouted Chickpea Hummus:
- 1C organic chickpeas (when sprouted this will become 2C). Soak chickpeas in nut milk bag in a glass bowl filled with filtered water o’nite. Drain and rinse next day and hang from hook, covered, with bowl underneath. Drain and rinse 3x a day for approx 2 days or until tails form about 1/4 inch.
- Â 4T Tahini
- Juice of 4 lemons
- 3/4C olive oil
- 2t cumin
- Â 1t ground coriander
- 1t sea salt
- 1 clove garlic, chopped
- 1t sesame oil
- Dash cayenne pepper
- Filtered water to add if mix too thick
- 1t onion powder
- 1t garlic powder
- Optional:Â 1T chopped coriander
Method:
Process all ingredients except olive oil, chopped coriander (if you are using) and salt in a food processor. Add olive oil in slowly and mix. Stir in salt and adjust to taste. Stir in coriander at this stage. Add more water if mix too thick and stir in. Dust with smoked paprika, extra olive oil and serve with crackers.
Sunflower Seed Crackers Ingredients:
- 2C sunflower seeds, soaked 4 hours, drained and rinsed
- 1C walnuts, soaked 4 hours, drained and rinsed
- 1/2C sundried tomatoes, finely chopped
- 1/4C filtered water
- 3C zucchini, chopped
- 1/2C flaxmeal
- 1/4C hemp seeds
- Â 1t sea salt
- Optional:Â Herbs of your choice
Method:
Process walnuts and sunflower seeds in a food processor, and mix well but not until its turned into a paste. Transfer to a bowl, add zucchini to processor and process. Add to bowl. Add flaxmeal and hemp seeds, sun-dried tomatoes, and water and stir to mix. Add more water to form a wet dough. Add salt and pepper and optional herbs of your choice at this stage. Adjust to taste. Pour enough mix to cover one baking paper lined dehydrator sheet and flatten out with a wet spoon, this makes the process easier. Continue with each dehydrator sheet until mix is all used up. Dehydrate at 115°F 6-8 hours. Them flip and dehydrate 2-3 hours. Cut into squares and keep in a sealed container in pantry or fridge.
