Name: Parmesan-flax Crackers with Hummus
Prep time: 10 min
Cook time: 60 min
Yield: 6 servings
Ingredients: 1 (15 oz) can chickpeas; ¼ cup Forager Unsweetened Plain Cashewmilk Yogurt; ⅛ cup freshly squeezed lemon juice; ⅛ cup tahini; 2 tbsp olive oil; ½ tsp cumin; ¼ tsp ground paprika; 2-3 tbsp aquafaba (juice from the canned chickpeas); Salt and pepper; Gluten-free Crackers; ¾ cup golden or brown flax seeds; ½ cup almond flour; ¾ cup vegan parmesan shredded; ½ cup water

Fiber-rich flaxseeds and almonds make these gluten-free crackers a satisfying snack. These simple crackers are delicious with hummus, but if you have extra we also recommend adding them to salads for a gluten-free crouton. Leftover crackers can be stored in an airtight container at room temperature for up to 3 weeks.

Prep Time: 10 minutes

Cook Time: 60 minutes

Serving Size: 6 servings

Ingredients

1 (15 oz) can chickpeas
¼ cup Forager Unsweetened Plain Cashewmilk Yogurt
⅛ cup freshly squeezed lemon juice
⅛ cup tahini
2 tbsp olive oil
½ tsp cumin
¼ tsp ground paprika
2-3 tbsp aquafaba (juice from the canned chickpeas)
Salt and pepper
Gluten-free Crackers
¾ cup golden or brown flax seeds
½ cup almond flour
¾ cup vegan parmesan shredded
½ cup water

Prep

For the crackers, preheat the oven to 300 degrees and line a baking sheet with parchment paper. Next, combine all the ingredients in a large bowl. Spread the dough thinly and evenly (about 1/8 inch thick) and press down firmly on the baking sheet. Bake for at least 1 hour until golden and crispy.
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