Gluten-Free Pumpkin Seed Crackers and Pumpkin Hummus Recipe
Prep Time:
30 minutes
Cook Time:
1 hour
Servings:
12 Servings
Ingredients
  • ½ cup almond flour
  • ⅓ cup ground flaxseed
  • ¼ cup raw sunflower seeds
  • ½ cup raw pumpkin seeds
  • ¼ cup sesame seeds
  • ¼ cup chia seeds
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup water
  • 1 (15.5-ounce) can chickpeas
  • 1 cup pumpkin puree
  • ¼ cup maple syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon pumpkin pie spice
Directions
  1. Preheat the oven to 300 F.
  2. Line two large rimmed baking sheets with parchment paper and set aside.
  3. In a medium bowl, stir to combine the almond flour, flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, salt, and pepper.
  4. Add olive oil and water and stir to combine.
  5. Let the mixture stand for 10 minutes or until no liquid is visible and the mixture is spreadable.
  6. Divide between the two prepared baking sheets.
  7. Spread the mixture as thinly as possible to coat each baking sheet. Bake for 1 hour until firm.
  8. In the meantime, add the chickpeas, pumpkin puree, maple syrup, lemon juice, olive oil, salt, and pumpkin pie spice to a food processor.
  9. Process until smooth then chill until ready to serve.
  10. Once they're done baking, let the crackers stand 10 minutes, then break into pieces.
  11. Serve crackers with the pumpkin hummus.