We eat a lot of hummus around here. I’ve never bothered to post a recipe, because, well, I just throw stuff together in the food processor and keep adjusting until it tastes “right.” We like our hummus fairly thick. Check out the photo here. That’s about the consistency of the hummus we typically make. Why is this important? Because today’s recipe has all of two ingredients – hummus and flax seed. But, it won’t work if your hummus is the really runny kind.
You see, while we make a lot of hummus, we’re not always the best at eating our leftovers. And, far too often, that last bit of hummus sits in the fridge, all lonely and forgotten, until it gets scraped into the garbage disposal with the rest of the leftovers that I swear breed in our fridge. But, now there’s a way to use it up, and it couldn’t be simpler!
Gluten-Free Vegan Hummus Crackers
1/3 cup hummus
1/3 cup ground flax seed
Preheat oven to 375°.
Mix ingredients together until you have a stiff ball of “dough.” Place ball of dough on a sheet of parchment on a cookie sheet. Pat down into a rough square. Place another sheet of parchment on top of the dough, and roll dough with a rolling pin until fairly thin. Peel off parchment. Sprinkle dough with optional salt.
Bake for approximately 15 minutes. Cut crackers into desired shapes with a pizza roller. Return to oven and continue baking until crackers are crisp – up to 10 more minutes. Your baking time will vary depending on the wetness of your hummus.
Clearly, you can use any amount of hummus and flax seed you want – just make them equal proportions (by volume). Got some herbs lying around? Toss ‘em in!
Out of curiosity, do you consider flax seed a grain? It’s technically not a grain, and I don’t consider it as such, but some people do. Do you?
Find this and more delicious gluten-free recipes at Simply Gluten and Sugar Free’s Slightly Indulgent Tuesdays. And, you can find it among a wealth of “real food” postings at A Moderate Life’s Two For Tuesdays. And, since these would be great in any kid’s lunchbox, I’ve also linked up with The Whole Gang’s Friday Foodie Fix – School Breakfast and Lunch!