Key recipe - crackers and hummus

Seeded Crackers with Herby Green Hummus

You may have leftover gnocchi from this recipe, depending on the size of the sweet potatoes and on your appetite. Store any extra raw gnocchi in an airtight container in the fridge for up to a week or freeze for up to a month. If you are short on time, use shop-brought gnocchi instead of making your own (although it is quite a fun activity and kids enjoy getting involved too). You can find good gluten-free options in the shops too. If using shop-bought, start the recipe at step 5.

Serves 4

Ingredients

#### Crackers

• 25g sunflower seeds
• 20g flax seed
• 20g sesame seeds
• 20g pumpkin seeds
• 1 tbsp chia seeds
• 1 tsp za'atar
• 15g rolled oats
• 60g spelt flour or plain flour / GF flour
• 25ml olive oil
• 60ml water

#### Hummus

• 1 can chickpeas (240g drained weight)
• 1 small ripe avocado
• 3 tbsp tahini
• Juice of 1 lemon
• 1 large clove garlic, minced
• Small bunch of parsley (around 20g), leaves only
• 3 tbsp olive oil
• 2-3 tbsp water

#### To serve

• Olive oil
• Seeds of your choice
• Parsley

For the crackers

Preheat oven to 180ºC (350ºF). Mix all of the dry cracker ingredients together in a large bowl then add the oil and water to make a soft, fairly sticky dough.

Tip onto a sheet of baking paper and flatten out a little with the back of your spoon. Lay another sheet of baking paper over the top and roll the dough out as thin as it will go (the thickness of the seeds themselves will stop you rolling it too thin. If you would like neat crackers, trim the edges and score the dough into squares so it is easier to snap into shape once baked. Omit this step if you prefer rough crackers, as I do.

Peel off the top sheet of paper and slide the bottom paper with the rolled dough onto a large baking tray. Bake for 20 minutes then remove from the oven and carefully flip the cracker over and remove the baking paper. Return to the oven for a further 5-10 minutes or until golden and crisp.

For the hummus

Add all of the ingredients, apart from the water, into a food processor and blend on high until it starts to come together. While the machine is still running, slowly pour in the water until smooth, you may not need all the water.

Scrape the hummus into a serving bowl and top with a drizzle of olive oil and a scattering of seeds and parsley.