Snack Attack: Sundried Tomato Hummus with Flax Crackers

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Well, I suppose it’s Monday again. After a nice long weekend of frolicking in NYC, it’s time to get serious again—about finals, about life. I returned from a lengthy Orgo lecture today, feeling just a little glum about getting back-to-business after my Thanksgiving respite. A delicious and energizing snack plate was in order.

The problem was, I was fresh out of my juice pulp crackers (which are a normal snack of choice). I was also out of rice cakes (a frequent substitute), and snack bars. What I did have were some flax crackers that I was sent some time ago (I won’t tell you how long ago—these things don’t readily expire, OK?) by the nice folks at Foods Alive. When I originally got these, I gobbled up the maple cinnamon and regular salted crackers in a jiffy. Can you guess why one bag lingered on?

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I’ve gotten much, much cozier with both onions AND garlic this year, let the record show. But I’m still not exactly bosom buddies with either, and the idea of a cracker marketed as being dominant in both was a little scary to me. With courage and resolve, I opened the bag, and tried one. My verdict? Really good, actually. And in spite of the fact that there’s no mistaking either the garlic or the onion in these crackers, I didn’t have any terrible aftertaste from them, which is my usual fear!

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These crackers are rightly sold as being a source of Omega-3 fatty acids, which are essential for our health and are customarily underrepresented in most peoples’ diets. Do keep in mind, though, that flax seeds are essentially indigestible in whole form, so these are the sorts of things you have to chew pretty well. (This is why flax meal is so popular, or it’s one of the reasons.)

The onion and garlic put me in a slightly Mediterranean mood, and I puzzled over what to dip these in. My first thought was my famous raw “pizza cheese,” which I haven’t made in far too long. But I was craving something a little more carb- and protein-dense, so I decided to do a legume-based version of that old school CR fave. Out came the chickpeas and the food processor, and so began my first ever stab at homemade sundried tomato-basil hummus. There’s no going back now.

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Sundried Tomato and Basil Hummus (vegan, gluten free, soy free)

Serves 4

1 can (or two cups) chickpeas, rinsed
Juice of 1 lemon
2 tbsp tahini
1/8 tsp sea salt (or more)
Black pepper to taste
1/3 cup sundried tomatoes (either soaked in warm water or in oil), chopped
1/2 cup rinsed and dried basil (or, use 3 tbsp pesto and omit 1 tbsp tahini)

1) Place chickpeas, lemon juice, tahini, salt, and pepper in a food processor and process quickly. Let the motor run and add water in a thin stream, until the hummus reaches a creamy, yet thick consistency.

2) Add the tomatoes and basil. Pulse well to combine it all. Serve with crackers, bread, or veggies. Or, you know, a spoon Smile

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I added a few of my homemade kale chips for good measure:

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Now that’s what I call snacking.

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Sometimes, a bit of good food is all you need to face the week again. Can’t wait for these hummus leftovers!!

Want to know what else I made today? Chocolate date paste. Looks gross, but is genius.

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And I’ll tell you all about what I did with it back here, tomorrow.


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Categories: Hummus
Ingredients: Chickpeas

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  1. Just made the hummus… it’s nothing short of scrumptious! We just purchased a new juicer but have a dehydrator on my list ’cause your cracker recipes are calling me to make them! You said that chocolate date paste is genius… well, I think everything you make is! 🙂 Yep, as you can tell, I’m still here singing your praises! 🙂

    Sorry for all caps, but REALLY, it’s so delish! Waaaay better than store bought. Way.

    Thanks for sharing!


  3. Um YES this looks amazing. I actually want to learn to make my own flax crackers but, unlike you, I looooooooove onion/garlic flavoring. But glad there was no aftertaste! Nobody wants aftertaste, yuck.

  4. This hummus sounds wonderful! I honestly can’t remember the last time I had dun dried tomatoes in my cupboard, but I’ll have to remember to pick some up now!

  5. Ooo you just got me craving flax crackers now! And hummus. Do you know anything about making your own tahini? I’ve googled it, but have found many mixed messages. I didn’t know if you had any experence. I’ve got the sesame seeds, the vitamix, a magic bullet too, and just need the direction. Would love some advice! Thanks!

    • Hi Lia! I always make tahini in my food processer and it works like a charm! It takes some time but it is well worth it. Just put about 2 cups of sesame seeds in the processer and let it go! You need to periodically stop the machine to clean the sides of the food processer bowl but it works. It may not be as smooth as the store bought but it definitely is delicious. I actually have a step-by-step process on my blog with pictures:

      I hope that helps!

      BTW Gena, I love your blog and how you incorporate raw and cooked together. Now I’m really hankering for some hummus! Take care and good luck on your finals!

  6. Yummy, I love homemade humus its so much better than anything you can buy, as usually is the case. I have never had flax crackers but have been meaning to make some, unfortunately my dehydrator is in storage, I miss her 🙂 Looks great!!

  7. I love flax crackers in guacamole, and those look like they’d be fabulous with guac! I’ve even been craving flax crackers; we must be on the same brain wave.

  8. I love making snack plates for lunches and dinners – so many fun tastes and textures. The flax chips look great and seeing your photos of kale chips has given me a serious craving. I’ll need to make some later today. 🙂

  9. I can’t wait to see what you’re going to make with the chocolate date paste! I think anything with dates is delicious.

    I’ll have to try some of your hummus recipes, every time I try and make some it come out way to thick and lumpy. I really like smooth creamy hummus. Trial and error that’s what life is all about.

  10. You just ate it straight, right? I can’t think of any better way to use a chocolate date paste… but I bet you’ll prove me wrong.

  11. That looks like a deliciously crispy snack! I tried making my own raw hummus with a regular blender and it took me about 2 hours to get everything to the right consistency. 🙂 Ever since that dreadful evening, i have never tried making hummus again. But you have almost convinced me to give it a try. I love the garlic-y aroma of raw hummus and i usually add some cumin seeds in too, for an extra kick. Cumin is the ultimate snack spice for me, i’m pretty sure i add it to everything that i would qualify as spice.

  12. I’m with you on the days of aftertaste of onion and garlic–like you too (I infer) I do much better with them dehydrated. And cooked, no problem at all.

    Thanks for underscoring the point about flax whole versus meal–it’s important and gets overlooked…

  13. Hi Gena,

    I’ve been reading your blog for about a year now, but this is my first time commenting. Actually I have a question:

    You used to suffer from IBS-C before embracing raw foods, correct? I have IBS-C too, but haven’t found something that works for me yet, even though I’ve been mostly raw and all vegan for the past four years. (It’s helped, but not enough.) Eating only fruit and greens is the only way I’ve been able be symptom-free, (anything else, even if well-combined, causes symptoms) but I don’t think I’ll get enough nutrients this way. Moreover, my favorite things are savory– things like Gena-esque salads and miso soup.

    I’m scared to eat anything other than fruit and greens. Can you offer some guidance?

  14. Oh thank you for this hummus recipe…I have been looking for a good one! I am very opposite of you in that I LOVE garlic a little too much. Lucky for me a lot of my co-workers love it too, so the garlic breath doesn’t bother them too much..LOL!

  15. I forgot how delicious kale chips were until I ate an entire bag in one sitting today. Luckily it was a freebie. Because dang, a girl could get used to ready made raw snacks. Marry me.

  16. you made me feel better about eating rice cakes. i know they aren’t that bad nutrionally. they are easy and relatively cheap for us people who have to do GF. but they get boring fast. the hummus looks so good! I need to make some hummus AND crackers. thanks for the inspiration.

    • Hi Kaitlyn,

      I’ve made hummus with sprouted chickpeas before, and it’s worked out pretty well. It definitely has more of an “earthy” taste than when using cooked garbanzos, but, it is raw after all. 🙂

      The best batch of raw hummus I ever made was with using garbanzo beans that I soaked-to-softness for a few days. I threw them in my Vitamix along with the other ingredients, and raw hummus was born.

      You can also substitute zucchini and other veggies for the garbanzo beans. (There are oodles of recipes and ideas for garbanzo bean substitution options in the raw blogsphere.) Basically, as long as you have the tahini, lemon juice, and spices, you’ve got the template for hummus—raw or cooked.

      Good luck!

    • Kaitlyn,

      Honestly? I think sprouted beans are terrible. Just awful, unless you at least flash steam or cook them. I’ve tried, and it never works for me. Plus, since I don’t buy into enzyme theory, I never really feel compelled to eat something raw that I don’t like instead of something cooked that I do. That said, plenty of people do love the sprouted hummus, including Deb (thanks for commenting Deb!).


      • Hi Gena,

        I agree with you….sprouted beans don’t have the best taste. When I just soaked them (instead of sprouting them) they didn’t have that weird grassy taste. But, cooked beans they are not.

        I’ve been highly high raw for over a year now, and I’m finally starting to re-open the door to cooked goodness when I realize it would taste better. It was helpful for me to read your comment above about choosing cooked foods when you know you’d like them better than the raw versions. Ah, this site is called choosing raw, after all. 🙂


      • Good point. I definitely don’t buy the enzyme theory either, it doesn’t make scientific sense to me. I just think it’s fun to experiment! Thanks for the honest opinion 🙂

  17. chocolate date paste is the base for sooo many great raw/nobake desserts. Love combining dates with cocoa powder (and agave!..and more….:))

    I’ve had those flax crackers, or shall I say, I’ve opened the bag and gifted them to my husband and child. WAY too garlicky and oniony and pungent for me. Traces of those two spices just linger on me for days and I hate the way I smell. I am really sensitive to those flavors. Good thing that’s not the case with desserts.

  18. Yeah, chocolate date paste?! I am curious!

    I feel the same way going back to school today after a nice break filled with good, homemade food. It’s just one more final push until the holidays-less than a month away! We can do it 🙂

  19. you know my struggles so well. 2 days ago i was standing in trader joes trying to decide between the 3 layer or tomato basil hummus. i went for the former so now i will be forced (willingly 🙂 to make your tomato and basil to satisfy that craving!