ROSEMARY FLAX CRACKERS WITH FESTIVE BEET HUMMUS

30 minutes 

60 minutes 

8 

• 1 cup flax meal (see notes)
• 1 cup almond meal
• 1 cup chia seeds
• ½ cup Melrose Organic Rolled Flaxseeds
• 2 tbsp dried rosemary, roughly chopped if needed
• 2 cloves garlic, freshly minced or 1 tsp organic garlic powder
• 2.5 cups water

• 1 x 425g can organic chickpeas and brine (see notes)
• ½ cup Melrose Organic Tahini Hulled 
• 2 lemons, juice only
• 2 tbsp Melrose Organic Flaxseed Oil or Organic Extra Virgin Olive Oil, plus extra to serve
• 1 tsp garlic, minced
• 1 tbsp Melrose Essential Reds

Flax Crackers
Preheat fan-forced oven to 180 degrees.

Place flax meal, almond meal, chia seeds, flax seeds, rosemary, salt, and garlic in a large mixing bowl and stir.

Add water and mix well to combine. Allow mixture to sit and thicken for about 15 minutes, stirring occasionally. Mixture should become nice and sticky so that it clumps together easily when pressed. If it seems too dry, add a little more water and stir through.

Prepare two large baking trays with baking paper and divide the mixture evenly between them. Using clean hands, push and spread the mixture out across baking trays until about 5 mm thick (see notes).

Place in oven and bake for approximately 20–30 minutes, or until lightly golden. Rotate baking tray if needed. Remove from oven and allow to cool.

Beet Hummus

Place chickpeas and brine (aquafaba) in blender along with tahini, garlic, lemon juice, flax or olive oil, Essential Reds powder, and salt. Blend until hummus is thick and smooth. Taste and adjust seasoning, if required.

Remove from blender and store in fridge until ready to serve.

Serve hummus in a festive way by garnishing with dill, chia or sesame seeds and extra flax or olive oil. We love to pair this dip with plenty of fresh chopped veg too.

• You can make flax meal by blending Melrose Organic Rolled Flaxseeds in a high-powered blender on medium speed for about 10 seconds, or until a ground meal has formed.
• To ensure you have even crackers, you can place a clean piece of baking paper moistened with a little oil on top of the cracker mix and use a small rolling pin or cylindrical shaped glass / cup to roll out mix between the baking paper. If there's excess mixture at the edges, remove baking paper and trim with a small, sharp knife. Repeat on the other baking tray.
• Store left over flax crackers in an air tight container for up to two weeks.