Winter Seeded Crackers and Roasted Carrot Hummus
During the winter season, it’s easy to indulge in rich comfort foods, leaving our digestion and energy levels feeling out of sync.
In this video, learn how to make two wholesome recipes—hearty seeded crackers and roasted carrot hummus—that are not only delicious but also designed to support healthy digestion. Packed with fiber, protein, healthy fats, and seasonal ingredients, these snacks provide the perfect way to enjoy winter season while giving your body the nourishment it craves. Whether you’re hosting or snacking between meals, these recipes can help bring flavor and balance to your winter gatherings!
Video by Rosemary Lovesmith - Forest and Ether (ceramics by @minga.farm and carrots from @humblevinefarm)
Seeded Crackers
Ingredients
1/2 cup ground flaxseed meal
1/4 cup chia seeds
1/4 cup raw hemp hearts
1/3 cup raw sunflower seeds
1/3 cup raw pumpkin seeds
1/2 cup rolled oats
2 tablespoons chopped fresh rosemary
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 1/4 cups filtered water
Instructions
Preheat the oven: Set your oven to 325°F.
Mix Dry Ingredients: In a large bowl, combine the flaxseed meal, chia seeds, hemp hearts, sunflower seeds, pumpkin seeds, rolled oats, rosemary, garlic powder, and salt. Stir to mix thoroughly.
Add Water: Pour in the filtered water and stir until everything is well combined. Let the mixture sit for about 10 minutes to allow the seeds and oats to absorb the water and form a cohesive dough.
Prepare the Dough: Divide the dough into two portions. Roll each portion out thinly between two sheets of parchment paper. Aim for an even layer without any holes to ensure crunchy crackers.
Bake First Round: Remove the top parchment paper and place the crackers on a baking sheet. Bake for 25 minutes.
Score and Finish Baking: Remove the crackers from the oven, score them into squares, and return to the oven. Bake for an additional 25-35 minutes, or until the crackers are lightly browned, firm, and dry to the touch.
Cool and Store: Allow the crackers to cool completely on the baking sheet before breaking them apart. Store in an airtight container for up to 3 weeks on the counter or longer in the fridge.
Roasted Carrot Hummus
Ingredients
2 to 4 medium carrots, chopped
2 tablespoons olive oil
1 small garlic clove
3 packed tablespoons chopped fresh parsley
1 (14-ounce) can navy beans, drained and rinsed
1/4 cup tahini
2 tablespoons fresh lemon juice
1/2 teaspoon cumin
Pinch of fine sea salt (or more to taste)
Water (as needed)
Instructions
Preheat the Oven: Set your oven to 400°F.
Roast Carrots: Toss the chopped carrots with a drizzle of olive oil and spread them on a baking sheet. Roast for about 35-40 minutes, or until they are fork-tender and caramelized. Set aside a few roasted carrots for garnish.
Prepare the Hummus Base: In a food processor, add the garlic and parsley. Pulse until finely chopped.
Blend Ingredients: Add the roasted carrots, navy beans, tahini, lemon juice, cumin, and salt to the processor. Blend until smooth, adding water a little at a time to reach your desired consistency.
Taste and Adjust: Taste the hummus and adjust with more salt, lemon juice, or olive oil as needed.
Serve: Spoon the hummus into a serving bowl and garnish with the reserved roasted carrots, and flaky sea salt. Pair with hearty seeded crackers for a vibrant appetizer.