Kimi's Oat Crackers with Balsamic Beet Hummus
Author: 
Recipe type: Appetizer, Vegan, Gluten Free
Serves: See notes
 
Ingredients
  • CRACKERS
  • 1 cup oat flour
  • 2 tbsp ground flaxseed
  • ⅔ cup rolled oats
  • 3 tbsp chopped walnuts
  • 1 tbsp white sesame seeds
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 2 tbsp chopped fresh rosemary
  • ¼ cup olive oil (or another plant-based oil)
  • 3 tbsp maple syrup (or honey, if non-vegan)
  • Water, as needed
  • HUMMUS
  • 1 medium beet, diced
  • 2 cloves unpeeled garlic
  • 1 cup dry red lentils
  • 1 tbsp olive oil + more for roasting
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh lemon juice
  • ¼ cup tahini
  • ½ tsp sea salt + more to taste
  • Black pepper to taste
  • Balsamic glaze, to garnish
Instructions
  1. CRACKERS: Preheat oven to 375°F and line a large cookie sheet with parchment paper.
  2. In a large mixing bowl, mix the oat flour, flaxseed, rolled oats, walnuts, sesame seeds, baking powder, salt, and rosemary until roughly combined.
  3. Add the olive oil and maple syrup and mix until fully combined. The dough should be just wet enough to stick together when pressed between two fingers. If it is too dry, add water a teaspoon at a time.
  4. Transfer the dough onto the parchment paper and use your hands to flatten it to ¼ inch thick. Make sure there are no holes and the edges are not too thin.
  5. Use a sharp knife to cut about 1cm off the edges (so each cracker has clean edges). Cut the rest of the dough into 1 inch squares.
  6. Bake the crackers in the preheated oven for 10 minutes. Then rotate the pan and bake for an additional 3 to 5 minutes, or until the edges are golden brown and the middle looks dry.
  7. Cool completely before serving as the crackers are delicate when hot.
  8. HUMMUS: Increase oven temperature to 400°F and line a second baking tray with parchment paper.
  9. Toss diced beet and garlic cloves in a bit of oil and a pinch of sea salt and black pepper. Roast in oven for 25 to 30 minutes, or until fork-tender. When cool enough to handle, peel the cloves of garlic.
  10. Meanwhile, cook the lentils in a medium pot with a generous 3 cups of water according to package directions. Once cooked through, drain thoroughly.
  11. In a food processor, blend the cooked lentils, roasted beet, peeled garlic, 1 tbsp olive oil, balsamic vinegar, lemon juice, and tahini. Adjust consistency and flavours by adding more oil, lemon juice or balsamic, salt, and pepper to taste.
  12. Serve hummus in a bowl surrounded by homemade oat crackers.
Notes
Yield: Approximately 35 crackers and 2.5 cups hummus
Recipe by Radiant Rachels at https://radiantrachels.com/oat-crackers-balsamic-beet-hummus/