Published on September 4th, 2012 | by Andrea Bertoli8
homemade flax crackers and the BEST hummus ever!
What better way to celebrate the ending of warm summer weather than with a picnic? These two recipes lend themselves well to outside adventures: whether you find yourself camping, beaching, hiking, or just enjoying a snack by the sea, these treats are sure to enhance the adventure.
Inspiration for the Caramelized Onion Hummus came from my friend Lisa at Vegan Culinary Crusade. I adapted her recipe to include coconut oil for a roasty, sweet flavor. Quite simply, it’s the best hummus I’ve ever eaten. We served it with some Homemade Flax Crackers, which have become a new (wholesome, omega-rich) snack at the kitchen/office. These crackers are equally at home with the hummus, with a ‘cheeze’ or cheese, or with almond butter and jam. This is a baked version, although you could certainly use a dehydrator to ‘cook’ the crackers if you are doing the raw thing.
Caramelized Onion Hummus
6 Tablespoons coconut oil, divided
1 medium-sized onion, sliced thinly
4 cloves garlic, smashed
2 cups cooked garbanzo beans
½ cup sesame tahini
¼ cup lemon juice
¼ teaspoon each cumin, black pepper, and sea salt
Water, as needed for texture
- In a medium-sized saucepan heat 3 Tablespoons coconut oil until warm. Add onions and garlic, stir to coat, and cook over low heat until soft and brown, about 20 minutes.
- In a food processor, pulse garbanzo beans until mashed. Add remaining 3 Tablespoons coconut oil, cooked onions/garlic, tahini, lemon, cumin, pepper and salt. Blend until very smooth, adding a few tablespoons of water to adjust texture. Add more lemon, salt, and/or pepper to taste.
- Let stand at least one hour for flavors to meld. Serve alongside crackers, a veggie plate, or on your favorite sandwich.
Yield: 2 cups hummus
Homemade Flax Crackers
1 cup whole flaxseeds
¾ cup ground flaxseeds
½ cup chia seeds
½ cup sunflower seeds
1 teaspoon sea salt and black pepper
2 cups filtered water
- In a large bowl, toss together whole and ground flaxseeds, chia seeds, sunflower seeds, salt and pepper. Add 2 cups filtered water and stir to combine. Soak for 15 minutes. Drain off excess liquid, if any.
- To dehydrate: pour flax mixture onto two lined trays. Dehydrate at 115º for four hours. Flip, score into squares, and dehydrate for 2-4 hours more, until crispy.
- To bake: line two rimmed baking sheets with parchment paper, ensuring parchment covers edges of pan. Pour flax mixture onto baking sheet and spread evenly with a spatula. Mixture should only be a few millimeters thick.
- Bake at 350º for one hour. Flip entire pan of crackers, peel off parchment paper (it should come off easily), then bake half hour more, or until brown and crispy.
- Break into 20-30 pieces after cooling. Enjoy with hummus or other dips, or just solo!
Yield: 20-30 small crackers, or 4-6 servings