This recipe happened totally by accident – I was out of crackers and mostly anything salvageable when guests were due to arrive in an hour.
A quick inventory of my cabinets and a Google search pointed me in the direction of making my own crackers, with an adapted version of dip using pumpkin seeds. It's now become a go-to recipe, as the homemade crackers taste so much better than anything store-bought.
Crackers
- 1/2 cup flour
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1 teaspoon salt
- 1 tablespoon olive oil
- Splash of water
Blend together into a fine flour-like consistency, then transfer to a bowl.
Slowly add your olive oil, and water as needed, until you can form into a ball. Place in the fridge for an hour or until cooled.
Roll out on to a baking pan until smooth.
Bake at 350F for 30-40 minutes, depending on your oven.
Pumpkin Seed Dip
- 1 garlic clove
- 1/4 cup olive oil
- Juice of 3/4 of a lemon
- Pinch salt
- 1/4 cup of Parmigiano Reggiano
- 1-2 wedges of tomato
- Handful of spinach
- Blend until smooth.
Serve with freshly baked crackers. Enjoy!
