Chia-Rosemary Crackers with Black Olive Hummus
Fiber-packed flax and chia seeds shine in this festive, gluten-free appetizer.
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Grain-Free Holiday Crackers
These grain-free crackers are made with seeds and loaded with fiber. We used rosemary and Parmesan cheese for extra flavor. For a vegan version, swap 2–3 Tbs. nutritional yeast for the cheese. Or skip the savory herbs and spices, and add 2 Tbs. coconut sugar for a sweeter treat. For faster prep, use pre-made hummus and skip roasting the olives. You can also swap roasted red peppers for olives.
More flaxseed and chia seed recipes:
- Superfood Nut Butter
- Rustic Rosemary-Olive Bread
- Superfood Avocado Smoothie Bowl Recipe
- Egg Substitutes
- Crispy Chicken Nuggets
- Chia Ice Pops
- Chia & Sesame Seed Biscuits
- Chia and Almond Pizza Recipe
- Chia Pudding Recipe
- Quick Chia Pudding Pops
- Vitality Collagen Pudding
- Best Overnight Oats
- 1 cup chia seeds
- 1/2 cup flax seeds
- 1 1/4 cups water
- 1 1/2 tsp. sea salt
- 1 tsp. garlic powder
- 3 Tbs. finely minced fresh rosemary
- 2/3 cup finely grated Parmesan or Asiago cheese
- Coarse sea salt for sprinkling on crackers
- 1 cup pitted black olives
- 1/4 cup plus 2 Tbs. olive oil
- 2 15-oz. cans chickpeas, drained and rinsed
- 1/2 cup tahini
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- Chopped parsley for garnish
- Preheat oven to 225°F. Line two large baking sheets with parchment paper. In medium bowl, combine chia, flax, and water. Stir to mix well. Let stand 15 minutes, stirring once or twice.
- Add salt, garlic powder, rosemary, and cheese, and mix well. Spread mixture evenly on prepared baking sheet, spreading into thin layer to edges of pan. Bake 1 hour. Remove from oven.
- Using edges of parchment, lift crackers from baking sheet and carefully flip onto second parchment-covered baking sheet. Peel parchment from top of crackers, and sprinkle with coarse salt, if using. Return to oven. Bake 1 hour more, or until crackers are firm. Remove from oven.
- Score warm crackers into individual squares and let cool completely before breaking apart. (Alternatively, let crackers cool and break into free-form pieces.)
- While crackers are cooling, make roasted olive hummus: Heat oven to 400°F. Toss olives with 2 Tbs. olive oil, spread on baking sheet, and roast 15 minutes.
- While olives roast, combine chickpeas, tahini, lemon juice, garlic, and remaining olive oil in food processor. Process until smooth and creamy. Add roasted olives, and pulse 8–10 times, until olives are chopped into small bits. Transfer hummus to medium bowl, and chill 2 hours (if you’re pressed for time, you can skip the chilling). Arrange crackers on large platter; place bowl of hummus in center. Sprinkle with parsley and serve immediately.
- Calories 360
- Carbohydrate Content 29 g
- Cholesterol Content 5 mg
- Fat Content 24 g
- Fiber Content 12 g
- Protein Content 12 g
- Saturated Fat Content 3.5 g
- Sodium Content 610 mg
- Sugar Content 3 g