Roasted Sweet Potato & Persimmon Hummus with Almond-Flaxseed Crackers (gluten-free, vegan)
 
 
A creamy, delicious and subtly sweet dip complemented by crispy almond-flaxseed crackers - homemade goodness!
Author:
Recipe type: Snack/Appetizer
Serves: About 3 cups of hummus & 25 small square crackers
Ingredients
  • Roasted Sweet Potato & Persimmon Hummus
  • 1 large sweet potato (about 1.5 cups mashed), peeled and roughly chopped
  • 1 cup cooked chickpeas, thoroughly rinsed if using canned
  • ¾ cup persimmon pulp (I used fully ripe hachiya!)
  • 2 Tbsp tahini
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • sea salt & coarse pepper to taste
  • Almond Flaxseed Crackers
  • 1 cup ground flaxseed
  • ⅓ cup almond meal
  • 1 Tbsp hemp seed
  • 1 Tbsp sunflower seed
  • 1 tsp garlic powder
  • 1 tsp dried rosemary leaf (not the powder)
  • ½ tsp sea salt
  • ¼-1/2 tsp cayenne pepper, always optional (it's hot!)
  • ½ cup water
Instructions
Roasted Sweet Potato & Persimmon Hummus (15 min prep time, 20 min cook time)
  1. Heat oven to 425 F
  2. Place sweet potato chunks in a mixing bowl and drizzle with olive oil and sprinkle with some sea salt & black pepper, mixing to combine.
  3. Spread seasoned potato chunks out onto a parchment lined baking sheet and bake for about 20 minutes (or until they begin to soften and you can insert a fork without too much resistance).
  4. Remove potatoes from oven being careful not to eat them all (!)
  5. Once the potatoes have cooled a bit, transfer to a blender or food processor along with the chickpeas, persimmon pulp, tahini, lemon juice and a pinch of salt & pepper. Blend fully.
  6. Taste and adjust seasonings as desired. If the mixture is too thick add a touch more lemon and/or water.
  7. Store hummus for up to 3 days in the fridge.
Almond-Flaxseed Crackers (10 min prep time, 25 min cook time)
  1. Heat oven to 350 F
  2. Place all dry ingredients in a bowl and whisk to combine.
  3. Add water and combine.
  4. Spread cracker mixture onto a parchment lined baking sheet and, using your hands, press/pat the dough into a rectangular shape.
  5. Place another piece of parchment over the mixture (it should be about the same size as the one lining the cooking sheet) and, maintaining the same rectangular shape, use a small rolling pin (or bottle) to roll the dough out to about ⅛" thickness or slightly thinner (if thicker your crackers won't crisp up - this is the only 'finicky' part of the recipe if there is one).
  6. Place tray of rolled out cracker dough in the oven for approximately 15 minutes - the cracker slab should feel slightly firm to the touch in the middle. Remove and allow to cool for a moment. Using both ends of the parchment paper, lift the slab and set it down on a flat cutting surface (baking sheets have rims that can interfere). Using a knife (or pastry/pizza cuter), slice the crackers into squares or triangles or simply use your hands to break pieces apart (a bit like bark) for a fun artisan style. Return the parchment lined cracker pieces to the baking sheet and pop them back into the oven for another 10 minutes.
  7. Remove from oven and allow the crackers to settle (they will crisp up even more as they cool).
  8. Enjoy right away. The crackers are not ideal for storage - you can try preserving them in an airtight container but they may lose some of their crispiness.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2016/01/roasted-sweet-potato-persimmon-hummus-with-flaxseed-crackers.html