YOUR SOLIN GENERATED RECIPE
Fresh Mediterranean Hummus with Crunchy Garden Crackers
Enjoy a vibrant, protein-boosted Mediterranean hummus paired with crunchy garden crackers. This creamy blend of chickpeas, white beans, Greek yogurt, and a hint of tahini is elevated with zesty lemon and aromatic garlic, then garnished with hemp seeds. The accompanying seed-based crackers add a delightful crunch and extra nutrients, making this dish satisfying for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup canned chickpeas
1/4 cup canned cannellini beans
1/2 cup non-fat Greek yogurt
1/2 tbsp tahini
1/2 tsp extra virgin olive oil
1 tbsp fresh lemon juice
1 garlic clove
1 tbsp hemp seeds
2 tbsp flaxseed meal
1 tbsp chia seeds
1/2 tsp dried rosemary
Salt & Pepper to taste
PREPARATION
Drain and rinse the chickpeas and cannellini beans. Peel the garlic clove.
In a food processor, combine chickpeas, white beans, Greek yogurt, tahini, olive oil, lemon juice, garlic, and a pinch of salt and pepper. Blend until smooth and creamy.
Stir in the hemp seeds after blending to preserve their crunch and nutritional value.
Taste and adjust seasoning, adding more lemon juice, salt, or pepper as needed.
For the crunchy garden crackers, mix flaxseed meal, chia seeds, dried rosemary, a pinch of salt and pepper in a bowl. Add a small amount of water gradually until a dough forms.
Spread the dough thinly on a parchment-lined baking sheet. Score into cracker shapes.
Bake in a preheated 350°F oven for about 10-12 minutes until crisp. Let cool.
Serve the hummus in a bowl with a side of the freshly baked crunchy garden crackers.