Lemon, Rosemary & Buckwheat Crackers with Roast Beetroot Hummus

This pair of recipes are ridiculously delicious and they certainly are a crowd pleaser. The dip is a brilliant pink colour and looks very impressive on the plate while the crackers are crunchy and addictive – my 3 year old almost inhaled a plate full this afternoon!!

These recipes are great for when you have friends over, a starter to a dinner or BBQ, handy to take on picnics and is lunchbox friendly. Buckwheat, the flour used in the crackers, is gluten free too.

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Roast Beetroot Hummus

Ingredients
1 whole Beetroot (approx 300g)
1 clove garlic
1 can chickpeas (approx 200g, soaked weight)
Juice of half a lemon
80g Tahini
1 TBS apple cider vinegar
1 1/2 tsp ground cumin
1 tsp Himalayan salt
35g extra virgin olive oil

Method
1. Wrap Beetroot in aluminium foil and roast in oven until cooked. 200 degrees. Once cooked, allow to cool, then peel. Skin should just slide off when rubbed gently. Cut into quarters.
2. Thermomix – put garlic in bowl and chop speed 7/ 3 seconds. Scrape side and add all remaining ingredients and process speed 8/ 10 seconds.
Food Processor – mince or finely chop garlic, add to processor along with remaining ingredients and process until smooth.

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Lemon, Rosemary and Buckwheat Crackers

Ingredients
250g Buckwheat flour
35g Macadamia oil (or olive oil if nut free)
Juice of half a lemon
70-80g water
1 tsp Himalayan salt
2 sprigs rosemary – leaves only
25g sunflower seed kernels

Thermomix Method
1. Pre-heat oven to 180 degrees (fan forced)
2. Add all ingredients to bowl and mix 6 seconds, speed 6. Add more water if the mixture looks too dry.
3. Set on ‘close lid’ and knead for 1 minute.
4. Tip mixture out onto a floured surface or thermomat. Split into two balls. Roll each ball out to around 2mm thickness. Transfer to a sheet of baking paper and score into the shapes you’d like. Sprinkle with a pinch of salt if desired.
5. Bake for around 20-25 minutes until firm. Remove from oven and once cooled break apart along score lines.

Traditional Method
1. Pre-heat oven to 180 degrees (fan forced)
2. Finely dice the rosemary and sunflower seeds (or process both in a food processor) and add it to a bowl with other ingredients. Mix together until a firm dough is formed.
3. Knead dough for a few minutes to make sure it comes together and is pliable
4. Place mixture onto a floured surface. Split into two balls. Roll each ball out to around 2mm thickness. Transfer to a sheet of baking paper and score into the shapes you’d like. Sprinkle with a pinch of salt if desired.
5. Bake for around 20-25 minutes until firm. Remove from oven and once cooled break apart along score lines.

Enjoy!

Until next time,
Belinda 🙂

2 thoughts on “Lemon, Rosemary & Buckwheat Crackers with Roast Beetroot Hummus

  1. Hi I have been thinking about buying a Thermomix as I love cooking, but not sure what I would use it to make. .. Im not a big gadget person and it is a lot of money to just have sit in the cupboard. Can you give me your opinion on it?
    Thanks

    • Hi! Honestly, if it is within your budget I’d highly recommend one. Most things can be made without one but the Thermomix just makes it a lot faster and more efficient. I use mine several times a day, every day. I can make just about everything from scratch with a lot less effort and this is great because it’s easy to tailor to suit dietary needs because you know every ingredient that goes in. Also it’s a life saver for easy mid week meals because things like soups you can just set and forget, giving you time to do what you need – ie bath the kids! Hope that helps 🙂

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