Summertime Crudite Dips & Lentil Crackers

There is nothing better than a beautiful grazing board for those summer nights and outdoor dinners. I love to mix it up with colorful plant-based dips, using fresh vegetables and surprising flavors. The discovery of these homemade lentil crackers has been life-changing, everyone loves them, they’re fairly simple to make and the recipe is gluten free, unique, and delicious. I like to make a large batch and keep around. When building my grazing boards, I use a combination of these lentil crackers and dips, along with grilled/roasted/raw seasonal vegetables that I brush with olive oil and sprinkle with sea salt.

Carrot Hummus:

Ingredients:

4 medium-large carrots, peeled and rough chopped
pinch sea salt & drizzle of olive oil for roasting
½ cup organic chickpeas, cooked
2 T. extra virgin olive oil
2 T. lemon juice
1 clove garlic, crushed
1 tsp. tahini
½ tsp. sea salt

Directions:

Preheat oven to 400 degrees. Line sheet pan with parchment. Toss carrots in olive oil and sprinkle with sea salt. Place on baking sheet and roast for 20 minutes.

Remove carrots from oven and place in blender along with the chickpeas, olive oil, sea salt, garlic, tahini, lemon juice, and additional sea salt. Puree until smooth. If the mixture is too thick, you can dilute with a few spoonfuls of water.


Beet Hummus:

Ingredients:

2 medium/small beets, roasted and peeled
1 can organic chickpeas, drained and rinsed
juice of 1 lemon
½ tsp. sea salt
1-2 cloves garlic, crushed
2 T. tahini
¼ cup olive oil

Directions:

Place all ingredients with exception of olive oil into food processor and blend until smooth. As you blend, drizzle in the olive oil. Taste and adjust seasonings as desired.

 

Lentil Crackers:

Ingredients:
¾ cup red lentils, soaked in water for minimum 8 hours
¾ cup organic pumpkin seeds
¾ cup organic milled (ground) flaxseeds
¾ cup organic oat flour
2 T. psyllium husk (ground)
¾ tsp. sea salt or Herbamare
2 T. extra virgin olive oil
1 – 1 ½ cups water

Directions:

Soak lentils overnight or minimum 8 hours. Preheat oven to 300 degrees (convection).

Rinse off soaked lentils and drain, pat them off and place in a large mixing bowl. Mix the dry ingredients in with the lentils.

Boil a cup and a half of water. Then pour it over the mixed dry ingredients along with the olive oil. Mix thoroughly (best to use clean hands for this part) and build your “dough ball”.

Divide the dough and roll into very thin sheets. You can do this on an oat flour lined counter or between sheets of parchment paper. You want to roll out to about 1/3 inch thick. Place rolled out sheets of dough onto two parchment lined baking trays. Let sit for 20-30 minutes to set.

Then place the two trays in the oven for 30 minutes, then carefully flip the whole cracker over and bake for another 10 minutes, until dry and crisp. Add additional time as needed (every oven is different, but use this as a base time).