If you're wanting to mix things up in the dip department, then this carrot hummus is definitely one to give a try! It's go a similar spiced flavour to regular hummus with the cumin and coriander, but the roasted carrots add a lovely sweetness to it, and the cashews add a punch nutritionally with protein, calcium and magnesium.
The crackers are great for those who eat paleo, grain or gluten free but also for those who want need a little variety in the cracker department.
You can omit the cashews in the dip and swap the almond meal for more coconut flour or tapioca flour if there's nut allergies or to keep them lunchbox friendly for school. You can also eat the baked carrot as is for a salty and sweet snack (I bake extra for that exact purpose).
The carrot hummus freezes well and the crackers will last 5 days in an airtight container and up to 10 days in a container in the fridge. Enjoy!
- 2 carrots, cut into 1 cm thick disks
- 2 tbs coconut oil, melted
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground sumac (or smoked paprika)
- cracked pepper and a pinch of salt
- Juice of ½-1 lemon
- ½ cup cashews
- 2 tbs tahini
- ¼ tsp salt
- pepper to taste
- ½ tsp each ground cumin and coriander
- 1 tsp olive oil
- Preheat oven to 180 degrees celcius. Place cashews in a bowl, add 1/2 tsp salt and cover with water, leaving to soak for at least 2 hours (up to 6 hours).
- In bowl, combine the carrots, 1 teaspoon each of coriander and cumin, the sumac and coconut oil. Place a sheet of baking paper on a baking tray and pour the carrot mixture on top. Spread out and bake for around 20-30 minutes, until crispy on the outside and soft on the inside.
- Throw the baked carrots, soaked cashews (drained and rinsed), and the rest of the ingredients in a food processor or thermomix and blend until smoothish (depends on the texture you like it). Taste and add salt, pepper, cumin and coriander if necessary. If the mixture is a little too dry, add olive oil a teaspoon at a time until you get the consistency you like.
- 1/4 cup sesame seeds
- 1/3 cup sunflower seeds
- 1 tbs savoury yeast flakes
- 3 tbs melted coconut oil
- 1/2 cup coconut flour
- 1 cup almond meal
- 1/2 tsp salt
- 2 eggs or 2 flaxeggs (2 tbs ground flaxseed + 4 tbs water)
- Preheat your oven to 180C.
- If you are using flaxeggs instead of eggs, place the ground flaxseed and water into a cup and mix well. Set aside.
- In a dry pan, toast the sesame and sunflower seeds until golden brown, this will take around 7 minutes.
- Place the toasted seeds into a food processor and grind into a fine powder
- Add the remaining ingredients (savoury yeast, melted coconut oil, coconut flour, almond meal, salt and eggs or flaxegg) and process until well combined.
- Form the mix into a large ball and flatten with a rolling pin between two sheets of baking paper until the pastry is approx 1/2 cm thick. Using a biscuit cutter or knife, cut the pastry into cracker shapes. Place the baking paper with the cut out pastry on a baking tray and bake for 10-15 minutes, until golden brown. You do want to watch these as the line between golden brown and burnt is pretty fine.
Stored in an airtight container, these will keep for 5 days.