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Nori Crackers with Roasted Pepper Hummus


I really should take my dehydrator out more often. There are so many amazing things you can do with it. Dehydrated crackers or ‘bread’ is just one of them (I love open canapés!). There is also the benefit of eating raw-food as apparently uncooked food (not heated above 48°C) preserves the enzymes which are critical in building proteins and rebuilding the body, and that heating these foods destroys the natural enzymes.

I’m not saying that from now on I’m going to drop everything and eat only raw food. Saying that, isn’t it great that there is that easy way of making gluten free bread that is also packed with nutrients? Especially, given that bread is usually treated as the bad guy by people who are on so-called ‘diets’… 😉

Equipment: dehydrator, dehydrator sheets, oven, roasting tray, baking paper

Prep time: 20 min
Cooking time: 20 hours

Difficulty: easy




Nori Crackers

  • 100g pumpkin seeds
  • 100g sunflower seeds
  • 120g flaxseed
  • 10g Nori flakes
  • 2 tbsp. coconut oil
  • Salt & freshly ground pepper

Roasted Pepper Hummus

  • 1 red bell pepper
  • 3 sun-dried tomatoes
  • 60g tahini paste or sesame seeds
  • 400g tins of chickpeas, save the liquid
  • Juice of ½ lemon
  • 1-2 tbsp. extra virgin olive oil
  • 1 tsp. ground cumin
  • 2 garlic cloves
  • ½ tsp. chilli flakes
  • 1 tsp. harissa
  • Salt & freshly ground black pepper to taste


Nori Crackers

1. Blitz the pumpkin and sunflower seeds until they resemble a coarse flour. Place in a mixing bowl; add the rest of the ingredients.

2. Add as much filtered water as needed to make it into a relatively smooth paste.

3. Using a spatula, spread the paste out onto the dehydrator sheet 1cm / ½ inch thick. Slice into squares and dehydrate at 46°C for at least 20 hours or until dry and crispy.

4. When the top of the crackers are dry, gently remove the dehydrator sheet and then flip the crackers upside down and dehydrate further until the other side is dry as well.

Roasted Pepper Hummus

1. Cut the pepper into quarters; remove the seeds and the stem. Place onto a baking tray laid out with baking paper and roast for about 15-20 min at 200°C, or until nice and crispy. Put aside.

2. If using sesame seeds, place them in a blender and grind until they create a paste.

3. Add all the other ingredients and blend until smooth, adding the chickpea liquid a little bit at the time. Depending on how thick consistency you prefer, you might use all of the chickpea liquid or just a little bit.

4. Taste for seasoning and add a little bit more olive oil, lemon juice, cumin and spices, if needed.



17 November 2016