Crackers and dip are an absolutely fan favourite – unfortunately though, almost all store bought crackers contain vegetable oil, preservatives, additives, sugar or emulsifiers so it’s best to make your own and I think this is one of the most simple recipes you’ll find.

I’ve previously written a whole blog about why it’s important to avoid vegetable oils.

That’s also why I love making my own homemade version – these seed crackers are delicious, especially when missed with my Beetroot hummus recipe that produces a pretty pink hummus that is super tasty and creamy.

Seed Crackers


  • ½ cup sunflower seeds
  • ½ cup pepitas
  • 2 Tbsp chia seeds
  • 1 Tbsp coconut aminos
  • 1 Tbsp water
  • pinch of salt


  1. Preheat oven to 150C
  2. Blend seeds into a fine powder
  3. Add liquids and salt and blend into a thick paste
  4. Spread between 2 pieces of baking paper
  5. Roll out with rolling pin until 1mm thick
  6. Take the top piece of baking paper off and slice into squares so you can break it up once cooked
  7. Sprinkle with sesame seeds and press down to keep them in place (optional)
  8. Cook until browned (about 10-15 mins but it’s a good idea to keep an eye on them as they can burn easily and every oven is different)

Beetroot Hummus


  • 2 small beetroot
  • 1 can chickpeas
  • 1 small garlic clove
  • 4 Tbsp tahini
  • Juice from half a medium sized lemon
  • 2 Tbsp olive oil
  • 2 Tbsp water
  • ½ tsp cumin
  • ½ tsp cinnamon
  • ½ tsp salt


  1. Preheat oven to 180C
  2. Place beetroot in alfoil and put in oven for half an hour or until soft
  3. When beetroot is finished place it in the fridge to cool (this step is not necessary if you’re in a hurry)
  4. Place beetroot, chickpeas and garlic in food processor and blend until smooth
  5. Add all other ingredients and blend for a minute until you have a smooth and creamy texture
  6. You can add a touch more water if it’s too thick for you and blend again
  7. Enjoy with crackers, or on top of poke bowls

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