Recipe: Rosemary and Hummus

This post is sponsored by Lantana Hummus. All thoughts and opinions are my own. I only partner with brands that I truly love and stand behind. Thank you for supporting my blog!

Are you a chips and dip kind of person? I happen to have a few dip recipes on here because chips and dip are my love language. As in, I have this combo (practically) every day. If I’m having a salad or sandwich for lunch, you can bet that I’m having crackers + a creamy spread on the side. Alternatively, if I’m not throwing back handfuls of popcorn in the evening, I’m likely having crackers and hummus (or cheese!) while cooking dinner. I find that healthy fats, protein, and fiber are the perfect trio to keep me humming along in the kitchen. Plus, there’s no sense in waiting until you’re absolutely starving to have dinner — this philosophy is important to me, and it’s something I work on with my clients as well.

Anyway, I recently started dabbling in homemade crackers. Crazy, I know. But, it’s so much more cost-effective! And although it is a labor of love (because let’s be honest, there’s nothing more convenient than opening a package of pre-baked anything), making your own crackers is not time-consuming. I promise. This recipe took 5-10 minutes to prep, 25 minutes to bake, and et voilà: homemade, fiber-packed crackers. Plus, I love how customizable this recipe is. Don’t like poppy seeds? Don’t include them. Don’t have nutrition yeast? No biggie. Want to add more spice? Toss in red chili flakes.

I’ve found that these crackers are the perfect vehicle for all-things cheese, avocado, tahini, and hummus. Most recently, though, I paired them with one of my favorite store-bought spreads — Lantana Foods’ Spicy Yellow Lentil Hummus. This stuff is gold. Truly. It’s uniquely flavorful (hello, dried apricots!), the texture is on point, and while this hummus is delicious on crackers, it’s equally as good mixed into curry, spread generously onto sandwich, and eaten straight out of the container. I can’t stop eating it. That said, my favorite way to eat it is on top of homemade crackers. For inspiration, I used the recipe on the back of this package, but as I mentioned previously, feel free to add whatever spices and dried herbs you’d like!

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Rosemary and Hummus

Ingredients

• 2 cups ground flaxseed (flaxseed meal)
• 1 cup water (+ more if dough is dry)
• 3 tsp nitritional yeast
• 1 tsp seasame seeds
• 1/2 tsp poppy seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt

Instructions

• Preheat your oven to 400F. Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, toss in all dry ingredients. Combine. Pour in room-temperature water and mix until a dough forms. If the dough is too dry, add more water. It should be sticky.
• Spread the dough onto your parchment paper and flatten. The thinner you flatten, the crispier the crackers will be.
• Cut the flattened dough into squares (about 1-inch a part). You should end up with approximately 3-dozen crackers!
• Bake for approximately 25 minutes (or until the edges are browned). Let cool, then break into squares.
• Store the crackers in a container in a cool, dry place for up to two weeks.

Notes

If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.