Carrot Hummus with Rosemary Linseed Crackers
Are you a crackers and dip kind of person? Then you need to try this Carrot Hummus and Rosemary Cracker recipes! Crunchy seed crackers with a fresh new take on hummus!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Immersion blender
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Serving bowl
- Airtight container
Ingredients
- 2 tablespoons chia seeds
- 85 g (1⁄2 cup) brown linseeds
- 1 tablespoon finely chopped fresh rosemary
- 1⁄2 teaspoon sea salt
- 125 ml (1⁄2 cup) warm water
- 4 large carrots (about 650 g), roughly chopped
- 1 garlic clove, crushed
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon fennel seeds
- 60 ml (1⁄4 cup) tahini
- Zest and juice of 1 large lemon
- 1 tablespoon cold-pressed extra-virgin olive oil
- Sea salt
- freshly ground black pepper
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