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Roast Pumpkin Hummus & Baked Seeded Crackers






1 can chickpeas, drained & rinsed well

1 can butter beans, drained & rinsed well

1/4 pumpkin, roughly chopped & roasted until soft

2tbsp tahini

1tbsp turmeric

1tbsp cumin

1 big pinch paprika

Cracked pepper to taste

Optional: 1tsp pink himilayan sea salt



  • Chuck all ingredients into the blender & blend until smooth.

  • Place into a bowl & sprinkle with a pinch or extra paprika or turmeric or cumin. Your choice!


Seeded Crackers:

3tbsp chia seeds

3tbsp ground flaxseeds (flaxseed meal)

3tbsp psyllium husks

1/4 cup sunflower seeds

1/4 activated (or regular) buckwheat

1/4 chopped almonds

1/4 cup chopped hazelnuts (or more almonds  or nut of choice)


18tbsp water 

3tbsp cup melted coconut oil



  • In a mixing bowl, add all dry ingredients (chia seeds, flaxseed meal, psyllium husks, buckwheat, sunflower seeds, nuts) & mix together until well combined.

  • Add water slowly & whisk. Add coconut oil & continue to whisk. Keep mixing liquids until mixture begins to thicken. Keep mixing until forms a dough consistency. You may need to use your hands to kneed the mixture a bit.

  • Let the "dough" sit out for roughly 1 hour to gel together more & "set".

  • After 1 hour: Pre-heat your oven to 180 degrees Celsius. 

  • Line a baking tray (or 2, depending on size) with baking paper.

  • Place "dough" onto the baking paper & place another piece of baking paper on top. Press down with your hands to slightly flatten out. 

  • Grab a rolling pin and roll mixture out until it forms a thin (roughly 0.5cm) cracker thickness. Or to your desired cracker thickness.

  • Either: Your choice whether to bake the crackers as a single sheet. Or alternatively, slice the "dough" into rough pieces and bake pre-chopped.

  • Place into the oven and bake for roughly 20-30 minutes. Until edges are browned.

*NOTE: If not pre-cutting, the crackers will most likely need to bake for a longer period. The crackers should be crunchy when removed from the oven.

*If baking in one large sheet (not pre-chopped), once your cracker sheet has cooled down. Break into desired cracker sizing and serve as seen in picture.



  • Bake a large batch of crackers and double or triple your hummus ingredietns. Keep extra hummus & crackers in an air-tight container. Leaving your crackers in the pantry and hummus in the fridge and portion out snack sized servings to take with you to work, uni, college etc, to nibbled on as a delicious nutrient dense snack.

  • Swap the pumpkin in the "Pumpkin Hummus" for a couple of roasted bettroots to make Beetroot Hummus. Or alternatively, Half a head of roasted cauliflower or broccoli to make cauli or brocc dip or mash.

  • Use any of these mash alternatives as a side dish to your favourite protein, such as fish, chicken, meat or eggs and you have yourself a well balanced meal. You could even crumble some crackers on top for a delicious crunch!


Enjoy Enjoy!! xx

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