Raw Carrot Crackers and Chipotle Hummus

What a beautiful sunny relaxing day we’ve had so for on our camping weekend. We are at Hope Bay Campground on the shores of Georgian Bay just north of Wiarton Ontario. The sun has been shinning all day so we spent a couple hours on the beach having a few zzz. I don’t know about you guys but when we go camping nibblies and munchies are a must. I wanted to keep these snacks as healthy as possible but feel like I’m still eating chips. So I made some raw carrot crackers from some carrot pulp that I had left over from making carrot juice. And of course you cannot have crackers without some hummus.

This is our current setup for the weekend, a nice quiet spot which will do just nicely. We brought our bikes so we can take some rides along the shore line which is littered with lovely cottages. The campground has some nice trailer sites as well as some secluded tent spots. They also have great seasonal sites for bigger trailers. The owner is a great guy and knows us well, we’ve been coming up here for 10 or so years. I prepared these crackers on Thursday as they do take 14 hours to dehydrate.

These crackers a so easy to make but you do need a powerful blender, I guess they could be made in a food processor. The spreading of the crackers is a little time consuming as you want them thin and even, but not too thin! Because they go thin as they dehydrate.

I used chickpeas, chipotle and tahini as the base for my hummus. I made this Friday morning before we set off for camping.

I love spreading the chipotle hummus on the crackers topped with fresh cucumber.

Raw Carrot Crackers and Chipotle Hummus

 

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Prep time

14 hours

Total time

14 hours

 

Author: RipeLife

Recipe type: Snack

Cuisine: American

Serves: 24

Ingredients

• Raw Carrot Crackers and Chipotle Hummus
• ¾ cups water
• 1 tomato chopped
• 1 lemon juiced
• 3 cups carrot pulp
• ¾ cup organic flax meal
• ½ cup chia seeds
• ½ cup sesame seeds
• Chipotle Hummus
• 1 tablespoon olive oil
• 2 tablespoons tahini
• 2 cups cooked chickpeas
• 2 chipotle peppers packed in adobo sauce
• 2 cloves garlic
• 1 tablespoon lemon juice
• 2 tablespoons water, plus additional as needed
• chipotle peppers, to garnish

Instructions

1. Raw Carrot Crackers
2. Put all ingredients except the sesame seeds and chia seeds in a Vitamix in the order listed.
3. Slowly turn Vitamix up to full power and blend until smooth.
4. Pour the mixture into a bowl and add the sesame seeds and chia seeds and stir in.
5. Spread the mixture onto the Paraflexx lining on a dehydrator tray and spread evenly
6. This can take some time to get even be patient.
7. Dehydrate at 105 degrees for approximately 10 - 12 hours.
8. Transfer to a mesh tray. Score your crackers and continue to dehydrate for an additional 2 - 4 hours or until firm and crisp.
9. Cut into crackers and store in an air-tight container to keep them hard.
10. Chipotle Hummus
11. In a small bowl, whisk together olive oil and tahini. Set aside.
12. In a food processor, pulse chickpeas, chipotle peppers and garlic until mostly ground.
13. With food processor running on high, stream in lemon juice and water.
14. When mixture is relatively smooth (this may take a few minutes, depending on your food processor), slowly stream in olive oil and tahini mixture.
15. Continue processing until completely smooth.
16. You can add more water at this point if you'd like the mixture to be lighter; just drizzle it in a tablespoon at a time while the food processor is on until you've reached your desired consistency.
17. Just before serving, transfer hummus into serving bowl.
18. If desired, mince up a chipotle peppers and arrange on top of hummus
19. Serve with homemade crackers, warm pitas or fresh veggies.

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