Food Beetroot Humus with Homemade Crackers

48 min
Serves 2


250 g raw beets
2 cloves garlic
1 tin (400 g) chickpeas
1 lemon, juiced
2 tablespoons tahini
½ teaspoon cumin powder
3 tablespoons EVOO
Pinch of chilli (optionable)

Wash and cut the beetroot into cubes, drizzle with olive oil and bake in preheated oven on 200 C for 20-25 min until caramelized.
Set aside and let it cool a little bit.
Transfer to blender, add the remaining ingredients and blend until very smooth (about 3 mins).
To serve, drizzle extra olive oil and fresh herbs.
Serve with flax seed crackers.


200 g flax seeds
4 teaspoons onion powder
2 teaspoons garlic powder
½ teaspoon salt
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
3 teaspoons chopped rosemary
120-150 ml hot water

Preparation :
Add flaxseed into grinder and grind until it is nearly a powder, 2-3 min.
Transfer into mixing bowl.
Add other ingredients (except water).
Once mixed together nicely, add water and make a dough.
Shape the dough into a ball, and place between two sheets of baking paper. Using a roller, spread into 2-3 mm thick sheet.
Put into preheated oven on 190 C for about 10-12 min or until the edges get slightly dark.
While still warm, use a pizza slicer to make 3×3 cm size crackers.
You should get about 20 crackers.
These last well in glass airtight container.

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