Hummus and seeded crackers

This delicious alternative to shop-bought dips and crackers is rich in calcium and slow-release carbohydrates.  The hummus will keep in the fridge for up to 4 days or in the freezer for up to a month.  Store the crackers in an airtight container for up to 2 days.

Chickpeas are a good source of protein and soluble fibre.  They also contain the minerals iron, magnesium, zinc and manganese.

Serves 6



400g/14oz can of chickpeas, drained and rinsed
2 sun-dried tomatoes in oil, drained
1 tbsp lemon juice
2 garlic cloves, crushed
1 tbsp tahini
3 tbsp flaxseed oil
pinch of paprika (smoked if liked)

Seeded Crackers:

3 wholemeal pitta  breads, halved lengthways
2 tbsp olive oil
3 tbsp sesame seeds
pinch paprika
2 tbsp parmesan cheese 


To make the crackers:

1. Preheat the oven to 200 degrees/gas 6
2. Brush the pittas with the oil and cut them into small triangles. 
3. Place on a baking sheet, sprinkle with the seeds, paprika and parmesan cheese.
4. Bake for 5-10 minutes or until golden brown and crisp.

Cool on a rack for 2-3 minutes.

To make the hummus:

1. Process the chickpeas, tomatoes, lemon juice, garlic and tahini in a food processor or blender. Add the oil and process until smooth and creamy.
2. Spoon the hummus into a bowl and sprinkle with the paprika

Serve with the seeded crackers and vegetable sticks including pepper, cucumber, carrot, mangetout and baby sweetcorn

Recipe from: 'The Top 100 Recipes for Brainy Kids' by Christine Bailey