Hemp and seed crackers with beetroot feta dip

These crackers are partly made with hemp flour which gives them a lovely earthy flavour, a nutrient boost and a unique dark green colour. The hemp flour is balanced with more subtle buckwheat flour and a range of yummy seeds including pumpkin, sunflower, flax and sesame. These crackers are so good and easy you will find yourself making them again and again.

Makes 24 FOR THE CRACKERS

½ cup Pams Superfoods Hemp Seed Flour ½ cup buckwheat flour

1 Tbsp each of sunflower, pumpkin, flax seeds 1 tsp each of white and black sesame seeds (plus extra to top)

1 ½ Tbsp olive oil

½ cup water

1 tsp flaky sea salt (plus extra to top)

1 tsp cracked black pepper

FOR THE DIP

125g feta 450g can beetroot

1 clove garlic

1 Tbsp olive oil

Salt and pepper (to taste) 1 tsp sumac

1 Preheat oven to 210C fan forced. Combine all cracker ingredients in a large bowl and allow mixture to sit for at least 10 minutes to allow the flax seeds to expand a little.

2 Divide mixture in two. Lay a sheet of baking paper on flat surface. Place first half of mixture on paper. Cover with another sheet of paper and roll flat with rolling pin. Slowly peel the top layer of paper off and cut mixture into squares using pizza cutter. Transfer baking paper to oven tray and place crackers in oven for 12 minutes.

3 Roll out second batch, place on tray and add to oven. After 12 minutes, remove first batch from oven and use spatula to further separate and rotate the crackers. Return to oven for 2 minutes. Repeat with second batch. 4 While crackers are cooking drain beetroot well then place all dip ingredients into food processor, seasoning well with salt and pepper. Blend thoroughly until smooth. Top with toasted sunflower seeds and serve with hemp crackers.