Beetroot Hummus with Za'atar Flax Crackers

There’s nothing I love more than a delicious and creamy hummus and boy have I experimented with a few successful and plain-terrible hummus creations. This one was definitely a hit! 

Healthy dips always come in handy as an addition to your afternoon veggie snack or when entertaining guests so this super simple recipe has been tried, tested and devoured!


  • 1 can of chickpeas – rinsed (240g)
  • 1-2 tbsp tahini
  • 1 clove of garlic
  • 2 tbsp of lemon juice
  • 1 cup of chopped beetroot
  • 1-2 tbsp of water
  • 1 tbsp of olive oil
  • Salt to taste

In a food processor, place the chickpeas, tahini, beetroot, garlic, lemon juice and water and whiz until nice and creamy. Then, add the oil and process again until smooth. I chose to serve the hummus alongside Za’atar Flax crackers, which were inspired by Secret Squirrel Food’s version below:


  • ⅓ cup flax seeds
  • ½ cup waterSecret_Squirel_Food_Dubai_Zaatar_Flax_Crackers_Blog
  • ¼ cup sunflower seeds
  • 2 tbsp pepitas
  • 2 tbsp sesame seeds
  • ½ tsp rosemary
  • 3 tbsp zaatar spice
  • ¼ tsp salt


1. Mix flax seeds with water and let sit for 1 hour (the seeds will release a sticky gooey substance which will act as the binder for the crackers).
2. Preheat oven at 100 degrees celcius.
3. Add sunflower seeds and pepitas to food processor and process until roughly chopped. Add to the sticky flax seed mixture.
4. Mix in the rest of the ingredients
5. Line baking tray with baking paper. Divide mixture into 2 and spread the mixture onto the tray with a spatula. Press firmly until thin and flat.
6. Using a knife, cut the slice into small squares (this will make it easier to break apart later).
7. Put into the oven for approximately 45 mins. The crackers are ready when they are dry and crisp. Or alternatively, these can go into a dehydrator.
8. Let cool and then break into pieces.

Wishing you all a lovely week ahead!

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