I am all finished and uni and officially a free agent! Scarily I now need to get on with real life... at least for the summer anyway. So until I go to Costa Rica I hope I will be able to devote much more time to blogging, recipe creating and restaurant exploring. I've already got something lined up for my next post and if I can say so myself it is pretty delicious!
Do you ever wonder what to do with all the pulp you have left over from juicing? I have a real problem with food wastage and I'm always on the hunt for new and exciting ways to use up leftovers. Ever since I ate the incredible raw crackers at Health Hub I have wanted to try making my own, and after a bit of internet research it turns out that juice pulp is the answer. By mixing the pulp with a few simple store cupboard staples and slowly dehydrating them in a very low temperature oven you can make your own delicious savoury crackers. They taste great on their own, but as with most things, they are better covered in hummus! So whilst your crackers are drying out, whizz up some Balsamic Caramelised Onion Hummus... I promise you'll be glad you did.
Carrot Thyme Crackers
Juice Pulp of your choice (mine was 2 apples, a knob of ginger and 8 carrots)
1 cup of ground almonds
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp sesame oil
1 tbsp tahini
1 tbsp tamari
1 tbsp fresh thyme leaves
Pre-heat the oven to 150 degrees celsius.
Mix all the above ingredients until they form a sort of dough. Add some more ground almonds if the dough is too moist. Use a rolling pin to roll out the mixture onto a lined baking tray. Make sure to roll it as thin as possible otherwise it will take a very long time to dry out.
Bake the crackers for around two hours, or until dry and crispy. They make take a little more or less time depending on how dry your juice pulp is.
Serve with Balsamic Caramelised Onion Hummus (recipe below), Moroccan Bean Dip, Minted Broad Bean Hummus, Sundried Tomato Hummus, Creamy Babaganoush or Asian Pea Hummus.
Balsamic Caramelised Onion Hummus
1 red onion
2 cloves of garlic
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tin chickpeas
Juice of 1/2 lemon
1 tbsp tahini
1 tsp sea salt
1 tbsp fresh thyme
Water to reach desired consistency
Pre-heat the oven to 180 degrees celsius.
Peel and quarter the red onion and roast it for 20 minutes with the garlic (still in their skins), balsamic vinegar and 1 tbsp of the olive oil.
While the onions cook, blend all the other ingredients to form a smooth and creamy hummus. When the onions are ready, squeeze the roasted garlic out of its skin, and add onions and garlic to the hummus in the blender. Pulse a few times until the onion is roughly chopped and mixed throughout the hummus.
Serve with Carrot Thyme Crackers, crudités, sourdough bread, salad, Sweet Potato and Parsnip Wedges or Baked Root Vegetable Crisps.
Balsamic Caramelised Onion Hummus with Carrot Thyme Crackers | The Herb Diaries