|Preparation time:||20 mins|
|Cook time:||20 mins|
- 400g can of chickpeas, drained and rinsed
- 4 tbsp tahini
- 1 garlic clove, crushed
- Juice from 1⁄2 lemon
- Zest from 1 lemon
- 1 tsp ground cumin
- 75ml olive oil
- Salt & pepper to season
- 3-4 tbsp of water (amount depends on required consistency)
- 1 head of cauliflower, cut into thick slices
- 1 tbsp cumin seeds
- 1 tsp smoked paprika
- Olive oil
- 1⁄2 tsp sea salt
- Black pepper
- 50g pumpkin seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 40g sunflower seeds
- 30g sesame seeds
- 30g chia seeds
- 50g golden linseeds
- Zest from a lemon
- 1 tsp flakey sea salt (plus more for sprinkling)
- 100g wholemeal flour
- 60ml olive oil
- 75ml water
- Chopped herbs, mixed seeds and edible flowers to garnish the top of the hummus
- Raw vegetables for dipping in the hummus such as broccoli florets, zucchini, sugar snap peas, capsicum or radish
- Cherry tomatoes, baked
Preheat oven to 200°C (180°C fan forced).
Pour all the different seeds into a large bowl.
Add the flour, oil and water and mix well until all ingredients come together to form a dough. The dough should be quite wet, but you can add a little more flour if you feel it’s too wet. Alternatively, add a splash more water if too dry.
Divide the dough into two equal sized pieces.
Place one piece between two sheets of grease-proof paper and then roll it out flat to a thickness of around 2mm. Remove the top sheet of paper and sprinkle a little flaked or coarse sea salt over the top pressing down slightly. Repeat the process with the second piece of seeded dough.
Place both rolled out pieces of dough onto baking trays and into the oven to bake for around 20 minutes. Once golden in colour, remove from the oven and place on a rack to cool.
Remove the leaves and cut away most of the stalk, leaving the centre of the cauliflower intact.
Starting from the centre of the cauliflower head, slice in half and then cut slices either side, approximately 2cm thick.
Place slices onto a lightly oiled baking tray. Mix the paprika and salt and sprinkle over the cauliflower. Then drizzle with olive oil and sprinkle the cumin seeds over the top.
Roast in the oven for 15-20 minutes. Add the cherry tomatoes (if making) drizzled with a little oil to the pan with the cauliflower for the last 10 minutes of cooking.
Add all the ingredients except for the water to a food processor and blend until a smooth paste is formed.
Slowly add the water a spoonful at a time until the desired consistency is reached. Spoon the mixture into a dish before adding a drizzle of olive oil and scattering with some seeds or za’atar, herbs or edible flowers.
When the crackers have cooled, break them up into shards and pieces of differing sizes and shapes for interest.
Place the dish of hummus onto a platter together with the seeded crackers and raw vegetables. Plate up the cauliflower steaks and the roast tomatoes, drizzling any remaining tray juices from the cauliflower over the dish.
- The hummus can be made in advance and will keep in the fridge for 1-2 days.
- If stored in an airtight container the seeded crackers will keep for up to 2 weeks.
- Most types of seeds work well in the seeded crackers. Use poppy seeds instead of chia seeds, flax-seed instead of linseed or omit any of those in the recipe and replace with more of your favourites, ensuring to keep the overall weight at approximately 200g.
- If the cracker mix is too dry or doesn’t come together to form a dough, just add a little more oil or water.
- Plain flour could be substituted for the wholemeal flour if preferred.