Dancer Treats | Seeded Crackers & Homemade Hummus

There’s nothing that says ‘snack time’ more than some crackers and dip. You won’t find many that will go past this quintessential appetiser and with this recipe you can add a little more nutritional value to this classic choice. Pairing perfectly with a dip or a wedge of cheese, these crackers also hold their own as a stand alone snack. You’ll also find it difficult to go past this hummus as a sweet potato topper or tasty addition to the humble carrot and celery sticks! These easy recipes not only give you that afternoon pick-me-up, they also provide you with a great amount of essential fats, fibre and protein and can be easily stored and taken to and from dance class - the perfect snack for a busy dancer (or taxi mum or dad!). Satisfying yet moreish at the same time, you’re always left wanting ‘just one more’ with this recipe!

Seeded Crackers

Ingredients

• 1 cup of sunflower seeds

• 3/4 cup pumpkin seeds

• 1/2 cup chia seeds

• 1/2 cup sesame seeds

• 1/4 cup flaxseeds

• 1 tsp Himalayan salt

• 1 tbsp Dried Rosemary (or any dried herb you prefer)

• 1 1/2 cups of water

Method

1. Preheat the oven to 180ºC and line a baking tray with baking paper.

2. Mix all the ingredients together in a bowl and leave for 10-15 minutes or until the seeds have soaked up the water.


3. Stir the ingredients again and then spread evenly on the baking tray, around 1cm thick. You can also create the break lines for when it’s cooked by slicing into the mix with a sharp knife.

4. Bake for 1 hour or until golden and crisp then remove from the oven. Allow to cool and break into pieces.

---

Homemade Hummus

Ingredients

• 1 can of chickpeas (strained and rinsed)

• 1/2 cup tahini (hulled or unhulled)

• 2 cloves of garlic (diced)

• 2 lemons (juiced)

• 1/2 tsp cumin

• 1/2 tsp baking soda

• Salt to taste

• Olive Oil

• Water
  
  

Method

1. Combine the lemon juice, garlic, tahini and salt (to taste) in a food processor. Blend until creamy.

2. Add the chickpeas, olive oil, cumin and baking soda to the food processor and blend together. Strain and rinse the chickpeas and add to the food processor. Depending on the consistency you like, add water to thin it out.

3. Once combined transfer to a bowl and top with a little more olive oil and seasonings - I added some more salt and paprika.

Enjoy!

Be sure to tag @naturopathic.essence on Instagram so I can see all of your beautiful recreations!

Recipe and Photography by Sheree Ronai-Horvath

Read More:

Ballerina Bites: Chocolate Pudding

Dancer Treats | Black Bean Brownies

Ballerina Bites: Creamy Mushroom and Spinach Stuffed Sweet Potatoes