Balsamic Caramelised Onion Hummus with Carrot Thyme Crackers
Carrot Thyme Crackers
Juice Pulp of your choice (mine was 2 apples, a knob of ginger and 8 carrots)
1 cup of ground almonds
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp sesame oil
1 tbsp tahini
1 tbsp tamari
1 tbsp fresh thyme leaves
Pre-heat the oven to 150 degrees celsius.
Mix all the above ingredients until they form a sort of dough. Add some more ground almonds if the dough is too moist. Use a rolling pin to roll out the mixture onto a lined baking tray. Make sure to roll it as thin as possible otherwise it will take a very long time to dry out.
Bake the crackers for around two hours, or until dry and crispy. They make take a little more or less time depending on how dry your juice pulp is.
Balsamic Caramelised Onion Hummus
1 red onion
2 cloves of garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tin chickpeas
Juice of 1/2 lemon
1 tbsp tahini
1 tsp sea salt
1 tbsp fresh thyme
Water to reach desired consistency
Pre-heat the oven to 180 degrees celsius.
Peel and quarter the red onion and roast it for 20 minutes with the garlic (still in their skins), balsamic vinegar and 1 tbsp of the olive oil.
While the onions cook, blend all the other ingredients to form a smooth and creamy hummus. When the onions are ready, squeeze the roasted garlic out of its skin, and add onions and garlic to the hummus in the blender. Pulse a few times until the onion is roughly chopped and mixed throughout the hummus.