Seed Crackers with Sun-dried Tomato Hummous


Recipe thanks to Jessica Mathieson, our Wanaka facilitator

These crackers are perfect for Christmas Day served as a starter with the Hummous.

Seed Crackers


  • ½ cup flaxseeds

  • ½ cup sesame seeds

  • ½ cup sunflower or pumpkin seeds

  • ½ cup almond meal

  • 2 tsp raw honey

  • 2 tbsp extra virgin olive oil

  • Sea salt to taste


1. Using a food processor, whizz together the flax, sesame and pumpkin or sunflower seeds until crumb texture is formed.
2. In a bowl, add the seed mixture with the almond meal and salt and mix well.
3. Add the honey and olive oil and combine ingredients to form a dough. Add water if mixture needs more moisture.
4. Roll mixture between two sheets of baking paper on a baking tray to desired thickness, remove top layer of baking paper, and bake in the oven for 5 minutes each side at 180 degrees.

Sun-dried Tomato Hummous


  • 1 can of butter beans or chickpeas or cannellini beans (drained)

  • 2 tbsp of unhulled tahini (ground sesame seeds)

  • ½ cup extra virgin olive oil

  • Juice of 1 lemon

  • 2 gloves of garlic (roughly chopped)

  • Sea salt to taste

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ cup sundried tomatoes (roughly chopped)


1. Add all ingredients to a food processor and combine.
2. If mixture is too runny, add more tahini or olive oil to taste. If mixture is too thick, add water until desired consistency is reached.

Tracey Loughran