Pumpkin & Flax Seeds, Sun-dried Tomato Crackers with Roasted Beets Hummus

I have been very busy over the last few weeks, doing a lot of creative things/jobs and also watching my latest favorite cooking show - The Great British Baking Show. You probably can tell, since I bake quite a lot lately, just cannot help myself, the show is so good. I just want to bake together with the bakers and I do.



Also, I am taking classes of floral design and enjoying that tremendously. Work with flowers is so relaxing and comes to me very naturally, I feel like I found my new creative side. This is the reason why you have neither seen me lately on my blog nor I have visited yours, and I miss you all my dearest friends. As you can see from my photography, the fall is so beautiful here and I just can't get enough of it. Soon the colors will fade, but for now every day is a holiday for me. Please enjoy the recipe and few clicks from my everyday life.



Pumpkin & Flax Seed, Sun-dried Tomato Crackers/Biscuits with Roasted Beets Hummus

Ingredients: 

For the crackers:

• 5 oz (140g) rye flour
• 2½ oz (70g) wholemeal flour
• 2½ oz (70g) all-purpose flour
• 2 oz (55g) pumpkin seeds
• 2 oz (55g) sunflower seeds
• 1/3 cup sun-dried tomatoes, chopped
• 1 Tbsp. mustard 
• 1 tsp salt
• 1½ tsp baking powder
• 3 Tbsp. olive oil
• 180ml water

For the hummus:

• 2-3 beets, peeled, sliced, roasted (wrap in aluminum foil, and roast at 400°F for about 40 minutes or until tender when pierced with a fork)
• 2 cups dried chickpeas, soaked overnight
• 5-6 garlic cloves
• 2 tsp pink himalayan salt
• 1/3 cup tahini (sesame paste)
• freshly squeezed lemon juice from 1 lemon
• 1/2- 1 cup liquid from cooked chickpeas
• 1/2 cup extra virgin olive oil 
• 2 Tbsp. ground cumin
• 1 tsp smoked paprika

Directions:

Preheat the oven to 400F/200C.

To make the hummus: follow this recipe. Add the roasted beets together with other ingredients to the food processor and process until the hummus is coarsely pureed.

To make the crackers: Mix the rye, wholemeal and all-purpose flour in a large bowl. Add the seeds, salt and baking powder. Stir in the sun-dried tomatoes, mustard and olive oil until combined. Add the water and bring the mixture together to form a dough. Lightly flour a work surface and knead the dough for few minutes, or until the dough is smooth and elastic. Lightly grease a large clean bowl, add the dough and cover with kitchen towel. Set aside for 15-20 minutes to rest.

Meanwhile, cut out a piece of baking parchment for the baking sheet. Roll out the dough using a rolling pin until it is as thin as possible.  Cut out as many circles/leaves as you can get from the dough. Place the crackers carefully on the baking sheet. Bake for about 15 minutes. Serve the cooled crackers/biscuits with roasted beets hummus.

Inspired by recipe from The Great British Baking Show.