Parmesan-flax Crackers with Hummus

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.

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