Today I wanted to share a recipe that Shaun’s mom passed on to me – 4-Seed Parmesan Crackers and Homemade Hummus. These are great to make in advance and keep in an airtight container, and they stay fresh for two to three weeks, so you will have a decent amount to snack on.

And considering most of these crackers cost a fortune at the shops, this recipe is one I am sure to hold on to!

These 4-Seed Parmesan Crackers are sugar, gluten and dairy-free.

I am also sharing my recipe for FODMAP friendly Hummus, which doesn’t contain any garlic. (Garlic is HIGH Fodmap and not good for your tummy – also I think it reeks ha-ha)

4-Seed Parmesan Crackers and Homemade Hummus

4-Seed Crackers

Ingredients

55g Chia Seeds
175ml water
125g cooked Quinoa
50g Pumpkin Seeds
50g Sesame Seeds
50ml Parmesan
Salt and Pepper to taste

Directions

Preheat oven to 180 degrees
In a medium bowl, add the chia seeds and water. Mix until well combined then let stand for 5 minutes until a jelly-like texture is reached.
In a large bowl add the quinoa, pumpkin seeds, sesame seeds, salt, pepper, and chia seed mixture. Transfer the mixture onto a baking sheet and spread into an even layer
Bake for 30 minutes, then remove from oven then cut into squares. Carefully flip each cracker and bake for a further 25 minutes, or until the crackers are dry.
Remove and allow to cool for 10 minutes, store in an airtight container

How To Video:

FODMAP Friendly Hummus

Blitz 1 can of chickpeas, (brine drained) with the juice of 1 lemon, 3 Tbs of Tahini, 1Tbs of Cumin, 15ml of water, 1tsp salt. Sprinkle Paprika on top for taste.

Dip your crackers and enjoy!