Yellow pea hummus with beet and multigrain crackers
Ingredients
Hummus
- 1 t. (250 ml) of yellow peas cooked
- ¼ t. (60 ml) water
- 2-3 beets cooked
- 2 garlic cloves
- 2 tbsp (30 ml) of tahini
- Juice of 1 lemon
- ½ tsp (2.5 ml) ground cumin
- ½ tsp (2.5 ml) paprika
- Fresh parsley to taste
Crackers
- 1 t. (250 ml) ground flaxseed
- ¼ t. (60 ml) camelina or chia seeds
- ¼ cup (60 ml) sesame seeds
- 2 tbsp (30 ml) dried herbs
- Pepper to taste
- 1 t.(250 ml) water
Instructions
Hummus
- In a food processor, blend peas, beets and garlic, adding water gradually until smooth.
- Add the tahini, lemon juice, cumin, paprika and herbs and mix again until creamy.
- Serve with fresh herbs, crackers and crudités.
Crackers
- Preheat oven to 350ºF. Grind flax seeds if not already done.
- Combine ground flaxseed, camelina and sesame seeds, herbs, pepper and water.
- Place dough on Cookina parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough to a thickness of about 3 mm.
- Remove the parchment paper from the top and bake for 15 minutes.
- Remove baking sheet from oven. Cut the crackers on the baking sheet into squares about 5 cm by 5 cm.
- Continue baking for a further 15 minutes and remove from the oven.
Notes
Tip: If you don't like the reddish color of hummus, substitute a more neutral-colored vegetable like sweet potato for the beet.
Recipe by the Épithélia team,