Yumi’s Beetroot Hommus Crackers

Endless Possibilities with Yumi’s Roasted Beetroot Hommus
Serves 8-10 as a snack
Ingredients
50g white chia seeds
200g tub Yumi’s Roasted Beetroot Hommus
200g gluten-free flour
30g black sesame seeds (substitute white sesame seeds), plus extra to decorate
1 tsp sea salt flakes
200g tub Yumi’s Roasted Beetroot Hommus
200g gluten-free flour
30g black sesame seeds (substitute white sesame seeds), plus extra to decorate
1 tsp sea salt flakes
Method
- Preheat oven to 170ºC (150ºC fan). Line two large baking trays with baking paper.
- In a large bowl combine chia seeds with 250ml water. Stir well then allow to sit for 15 mins for seeds to absorb the water.
- In the bowl of a food processor, combine soaked chia seeds, Yumi’s Roasted Beetroot Hommus, flour, sesame seeds and salt. Blitz until a stick paste forms.
- Divide the paste in half. Using a spatula, spread half of the mixture very thinly over the prepared tray. Repeat with remaining mixture and tray. Sprinkle with extra sesame seeds.
- Bake for 45mins, rotating the trays half way through the baking time. Turn off the oven, leaving the trays inside and the oven door closed for a further 2 hours.
- Break up the crackers into large shards and serve with your favourite Yumi’s dip.
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