Flaxseed Crackers with Roasted Garlic Hummus

Flaxseed Crackers with Roasted Garlic Hummus

Crisp, nutty flaxseed crackers paired with smooth roasted garlic hummus for dipping.

Total 2 hr 35 min Makes 24 crackers Calories 265/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Sesame

Whole flaxseeds are simmered into a gel, mixed with seeds and seasonings, then baked low and slow until shatteringly crisp. Served alongside a creamy roasted garlic hummus, these crackers make a wholesome snack or appetizer board centerpiece with a mellow, savory depth from slow-roasted garlic.

Ingredients

  • 1 cup whole flaxseeds
  • 2 1/2 cups water
  • 2 tablespoons sesame seeds
  • 2 tablespoons sunflower seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 whole head garlic
  • 1 teaspoon olive oil, for roasting garlic
  • 2 cups cooked chickpeas, drained
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons water, or as needed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt

Method

  1. Preheat the oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle with 1 teaspoon olive oil, and wrap loosely in foil.

  2. Roast the wrapped garlic head for 40 minutes, until the cloves are soft and golden. Unwrap and let cool, then squeeze the cloves from their skins.

  3. Reduce the oven temperature to 300°F for the crackers.

  4. Combine the whole flaxseeds and water in a small saucepan and bring to a simmer over medium heat, stirring occasionally.

  5. Simmer the flaxseed mixture, stirring frequently, until it thickens into a thick, gel-like paste.

  6. Remove from heat and stir in the sesame seeds, sunflower seeds, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper until evenly combined.

  7. Line two baking sheets with parchment paper. Divide the flaxseed mixture between the sheets and spread each into a thin, even layer about 1/8 inch thick using a spatula or the back of a spoon.

  8. Score the spread mixture into 24 cracker-sized rectangles using a knife or pizza cutter.

  9. Bake at 300°F until the crackers are dry and firm, flipping the sheets and rotating halfway through for even crisping.

  10. Turn off the oven and let the crackers cool completely inside with the door slightly ajar to maximize crispness, about 20 minutes.

  11. Break the cooled cracker sheets along the scored lines into individual crackers.

  12. In a food processor, combine the roasted garlic cloves, chickpeas, tahini, lemon juice, 3 tablespoons olive oil, cumin, and 1/2 teaspoon salt.

  13. Process until smooth, scraping down the sides as needed and adding water a tablespoon at a time until the hummus reaches a creamy, dippable consistency.

  14. Transfer the hummus to a serving bowl and arrange the flaxseed crackers alongside for dipping.

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    Flaxseed Crackers with Roasted Garlic Hummus

    Whole flaxseeds are simmered into a gel, mixed with seeds and seasonings, then baked low and slow until shatteringly crisp. Served alongside a creamy roasted garlic hummus, these crackers make a wholesome snack or appetizer board centerpiece with a mellow, savory depth from slow-roasted garlic.

    2 hr 35 min 24 crackers 265 cal

    Ingredients

    • 1 cup whole flaxseeds
    • 2 1/2 cups water
    • 2 tablespoons sesame seeds
    • 2 tablespoons sunflower seeds
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 whole head garlic
    • 1 teaspoon olive oil, for roasting garlic
    • 2 cups cooked chickpeas, drained
    • 1/4 cup tahini
    • 3 tablespoons fresh lemon juice
    • 3 tablespoons olive oil
    • 2 tablespoons water, or as needed
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon fine sea salt

    Method

    1. 1

      Preheat the oven to 400°F. Slice the top off the head of garlic to expose the cloves, drizzle with 1 teaspoon olive oil, and wrap loosely in foil.

    2. 2

      Roast the wrapped garlic head for 40 minutes, until the cloves are soft and golden. Unwrap and let cool, then squeeze the cloves from their skins.

    3. 3

      Reduce the oven temperature to 300°F for the crackers.

    4. 4

      Combine the whole flaxseeds and water in a small saucepan and bring to a simmer over medium heat, stirring occasionally.

    5. 5

      Simmer the flaxseed mixture, stirring frequently, until it thickens into a thick, gel-like paste.

    6. 6

      Remove from heat and stir in the sesame seeds, sunflower seeds, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper until evenly combined.

    7. 7

      Line two baking sheets with parchment paper. Divide the flaxseed mixture between the sheets and spread each into a thin, even layer about 1/8 inch thick using a spatula or the back of a spoon.

    8. 8

      Score the spread mixture into 24 cracker-sized rectangles using a knife or pizza cutter.

    9. 9

      Bake at 300°F until the crackers are dry and firm, flipping the sheets and rotating halfway through for even crisping.

    10. 10

      Turn off the oven and let the crackers cool completely inside with the door slightly ajar to maximize crispness, about 20 minutes.

    11. 11

      Break the cooled cracker sheets along the scored lines into individual crackers.

    12. 12

      In a food processor, combine the roasted garlic cloves, chickpeas, tahini, lemon juice, 3 tablespoons olive oil, cumin, and 1/2 teaspoon salt.

    13. 13

      Process until smooth, scraping down the sides as needed and adding water a tablespoon at a time until the hummus reaches a creamy, dippable consistency.

    14. 14

      Transfer the hummus to a serving bowl and arrange the flaxseed crackers alongside for dipping.