A healthy snack packed full of flavour and made entirely from plant-based ingredients.
Preheat oven to 160 Degrees celsius.
Place the sunflower kernels and pepitas in a food processor and blitz for 20 seconds.
Transfer the sunflower kernels and pepitas into a bowl with the rest of the dry cracker ingredients, then add the water and stir well. Continue to stir occasionally for 20 minutes until the the water has fully absorbed.
Line a baking tray and spoon the mixture into the tray pressing firmly down with the back of a spoon. Make sure it is a thin layer - you may need two trays.
Bake for approximately 50 minutes or until lightly golden.
Remove from the oven and, once cooled, use a sharp knife to cut into squares.
While the crackers are baking, peel a clove of garlic and place in the oven for about 30 minutes.
Remove the clove from the oven and place in a food processor or Thermomix with the rest of the hummus ingredients (apart from the lemon juice).
Blitz while gradually adding the lemon juice until you reach the desired consistency.
Transfer hummus into a small bowl top with a little olive oil and chopped parsley.
Place hummus on a platter with the crackers and carrot and celery sticks.
6 servings
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