Ingredients:

2 cans of chickpeas, drained and rinsed
1 lemon, juice only
3 tbsp tahini
2 tbsp extra virgin olive oil
0,5 tsp garlic powder or 1 garlic clove
Salt and black pepper, to taste
5-6 ice cubes
1-2 tbsp water, optional

Method:

Place all the ingredients including 1 tbsp water and 1 ice cube into the bowl a food processor with an s-blade, reserve the remaining water and ice for later. Start processing and leave it running for roughly 5 minutes. For every minute add another ice cube, this will keep the hummus cool and will add some liquid into the mixture little by little. Taste the hummus at the end of the five minutes and adjust the seasoning. Add the second tbsp of water if you find the hummus a little thick. Keep in an air tight container in the fridge for up to a week.

Ingredients:

0,5 cup pumpkin seeds
0,5 cup sunflower seeds
0,5 cup sesame seeds
0,25 cup whole flax seeds
0,5 cup corn flour (not starch)
0,5 tsp salt
1 cup boiling water
0,25 cup olive or rapeseed oil
Sea salt flakes, optional

Method:

Preheat the oven to 150 degrees celsius.
Combine all the dry ingredients in a large bowl and mix to combine. Make a well in the mixture and add the boiling water and oil. Mix well and then allow to swell for about 15 minutes or until it is a sticky mixture. Line a baking sheet or two depending on the size of your sheets. Spread the mixture out into an even and thin layer. Make sure there are no gaps anywhere and that it’s no thicker than a single layer of the larger seeds.
Bake in the oven for 60-90 minutes, they are ready when they are golden and firm. Remove from the oven and allow to cool on a rack. Break into any size you like, store in an air tight jar and enjoy.

Note: You could season these crackers with any spices or dried herbs you’d like, simply mix them into the dry mixture.