Name: Parmesan-flax Crackers with Hummus
Prep time: 10 min
Cook time: 60 min
Yield: 6 servings
Ingredients: Hummus 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 to taste Gluten-free Crackers ¾ cup golden or brown flax seeds ½ cup almond flour ¾ cup Forager Parmesan, shredded ½ cup water Salt and pepper to taste

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

Hummus

1 (15 oz) can chickpeas
¼ cup Forager Project 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 to taste

Gluten-free Crackers

¾ cup golden or brown flax seeds
½ cup almond flour
¾ cup Forager Project Parmesan, shredded
½ cup water
Salt and pepper to taste

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 mixing bowl. Spread your dough thinly and evenly (about ⅛ inch thick) and press down firmly on the baking sheet. Bake for at least 1 hour
until golden and crispy.

In the meantime, make the hummus. Add all ingredients to a food processor and blend on high until well combined and creamy. Transfer to a bowl and set aside. When the crackers are done, break into large pieces and dip into hummus for a healthy snack!

Store leftover crackers in an airtight container at room temperature for up to 3 weeks.