3/4 cup + 1tbs (120gr) sunflower seeds
3/4 cup (120gr) flax seeds
1/3 cup (60gr) chia seeds
1/3 cup (55gr) pumpkin seeds
1/3 cup (55gr) sesame seeds
1 cup + 1tbs (70gr) cornflour OR tapioca OR 6tbs (90gr) chickpea flour or a combination of any of these flours
2tsp sugar OR brown sugar
3/4tsp black pepper
1.5 cups (375ml) boiling water
1/4 cup (60ml) olive oil
2tbs tahini (=sesame paste)
Mix all dry ingredients in a bowl.
Mix all wet ingredients in a bowl.
Add wet mix to dry mix. Mix well. Let it sit for 10 minutes.
Spread half of the mix in a 9×13 cookie sheet, or all of it on a large cookie sheet.
Bake 40-45 minutes at 350F.
Cool. Break to crackers size pieces. (bake the other half if using a small cookie sheet)
Notes: Easy to make. Can make half the recipe.
Making hummus is easy, but there are a few things to consider. But first the recipe:
Tahini (sesame paste)
Salt, pepper, cumin
Add into a food processor 1/2 to 3/4 cup tahini, 2-4 cloves of garlic, 1/2 cup water (see note below), juice of half a lemon, salt and pepper. Start the food processor and watch while it’s mixing. The mixture should turn a whitish very-thick liquid. Add more water if needed. When the tahini is ready (you can taste and add more garlic, lemon juice or salt if needed) add 2-3 cups of cooked chickpeas and run the food processor until the chickpeas are pureed and mixed well with the tahini. Voila – the hummus is ready.
Things to consider:
Chickpeas – Yes you can use canned chickpeas, but it tastes so much better with home cooked chickpeas: Soak the chickpeas with lots of water over night (some cooks like to add a teaspoon of baking soda to the water). Replace the water at least once. Cook in fresh water, with salt, (the water has to be a few inches over the beans) until the chickpeas are soft – it will take a few hours in a regular pot, much faster in a pressure cooker. I often cook 1-2 pounds of chickpeas and freeze what i don’t use right away.
Water – you can use tap water but the hummus tastes much better with the water you cooked the bean in.
These are Canadian – one marketed to the Arab market, the other to the Jewish market. I think they are identical…
Tahini – Buy imported tahini. Any tahini from Lebanon or Israel is good. There are also some Canadian brands that are good.
Lemon juice – fresh is always better. Bottled is OK, or you can use a teaspoon of citric acid.