Beetroot Hummus & Four Seed Crackers

To make the ​Beetroot Hummus

Step 1.

Sit a small sieve over a jug. Tip the chickpeas into the sieve allowing the liquid to strain into the jug – reserve the liquid.

Step 2.

Place the chickpeas and remaining ingredients into a food processor. Blitz until smooth adding extra chickpea liquid as needed to produce a creamy consistency.

Step 3.

Adjust the seasoning, adding more beetroot powder or lemon juice if desired. Store in an airtight container in the fridge and consume within 3–4 days.

To make the Four Seed & Rosemary Crackers

Step 1.

Preheat the oven to 180C and place a baking tray on the middle rack to preheat.

Step 2.

Put the sunflower and pumpkin seeds into a food processor and blend until coarsely ground. Add the linseeds, sesame seeds, kelp, rosemary and salt and blend for 10 seconds.

Step 3.

Add the oil and hot water and pulse to combine, scraping down the sides several times until evenly mixed. The mixture will be quite wet at this stage, set aside for 10 minutes for the linseeds to absorb excess liquid. After this time squeeze the mixture to check it holds together, adding 1-2 teaspoons extra water if needed and blend again to combine.

Step 4.

Lay a large sheet of baking paper on the bench and tip the cracker mixture onto this. Use your hands to press out into a large rectangle.

Step 5.

Place another sheet of baking paper on top and use a rolling pin to roll out until 1-2mm thick. Remove the top layer of baking paper and score into crackers.

Step 6.

Sprinkle with extra salt and slide the baking paper, along with the crackers, onto the preheated baking tray. Bake for 18-20 minutes until golden. Use a spatula to transfer to a cooling rack. Store in an airtight container and consume within 5 days.