February 22, 2012

Multi-Seed Crackers with White Bean Dip

I always like to have at least one dip in the fridge to eat with crackers, pita chips or carrots as an afternoon snack. I usually stick with different flavors of hummus, but since I had some white beans leftover from my Quinoa with White Beans, Roasted Grapes and Brussels Sprouts, I decided to try making a dip with the beans instead of chickpeas.

The dip was super easy to make, and since white beans are naturally softer than chickpeas, it was very creamy without needing to add any extra oil. To flavor the dip, I added some fresh thyme, lemon juice, garlic, salt and pepper.

And since I needed something to eat my dip with, I also decided to make some crackers!  Homemade crackers are actually pretty easy to make, and you can make them healthier than storebought ones by controlling the type of flour and other ingredients that go into them.

I adapted this recipe for seed crackers from the Living Kitchen Wellness Group. The original recipe contained three different kinds of seeds, and I added two more types to really make these crackers multi-seeded!  I also added some rye flour because I like the flavour it adds, and I thought they needed a bit of sweetener so I added some agave syrup.

The crackers had a nice texture from all the seeds and a slightly nutty flavour that I liked. They were a tad on the dry side, but they made the perfect base for a creamy spread like the white bean dip!

Multi-Seed Crackers
Adapted from The Living Kitchen Wellness Group

1/2 cup oat flour
1/2 cup rye flour
1/2 tsp sea salt
1/2 tsp dried rosemary
1 tsp each: poppy seeds, sesame seeds, chia seeds, golden flax seeds, and sunflower seeds
2 tbsp + 1 tsp olive oil
1 tsp agave nectar (or other sweetener)
4-6 tbsp water

Preheat oven to 370° and line a baking sheet with parchment paper.

Place all the dry ingredients in a large bowl and whisk to combine. Add the olive oil and agave and stir to mix. Gradually add the water 1 tbsp at a time until a sticky dough forms.

Roll out the dough on a clean surface as thin as possible. Cut into squares or rectangles with a knife.

Place crackers on the prepared baking sheet and bake for 12-15 minutes, until crackers are firm and golden (mine took 13 minutes). Remove from oven and let cool.

Serve with white bean dip (recipe below) or another spread.

Makes about 17 crackers.

White Bean Dip
2 cups canned white kidney beans, rinsed and drained
2 tsp fresh thyme (or rosemary)
2 cloves garlic, minced
2 tbsp fresh lemon juice
1/4 tsp kosher salt
Freshly ground pepper

Add all ingredients to a food processor and process until completely smooth.

Store in the refrigerator.

This was submitted to Wellness Weekends at Diet, Dessert, and Dogs.


  1. hey, that sounds good...will definitely be trying it. thanks!

  2. those crackers look so thick and crunchy..i'd kill to bite into one of those right now! i recently bought a white bean dip at whole foods that i enjoyed, but i'm pretty certain i'd like your version even more!

    1. Thanks - I haven't tried the Whole Foods dip so I can't say for sure how they compare, but I'd like to think this one is better ;) And yes, despite my attempt to roll out the dough as thinly as possible, they still turned out on the thicker side...but I like them better that way!

  3. What a great idea! I love the idea of having some homemade crackers and homemade dip available for afternoon snacking. I need healthier snacks in my life! *hehe*

    Tonight at my book club meeting, a member brought an avocado/tomato/lime dip to put on crackers. Holy, I'm addicted! I'm going to try and get the recipe to share :)

    1. You have to share that recipe; I have been eating avocados lately like they are going out of style!

    2. Sounds good - I'd like to join that book club! This week I've been eating a masala lentil dip that I bought at Trader Joe's, but once that runs out I'll have to make another homemade dip!

  4. I have been so intimidated by making by own crackers; I have had caitlin's chickpea crackers recipe on my "to make" pile for month's now...you have reinspired me to make my own crackers- I'm doing it this weekend-; both your recipe and caitlins!

    1. I've made crackers a few times and haven't had any disasters yet, so you should definitely make some! The only drawback I find is that they don't last as long as packaged kinds, so I usually just make a smaller amount.
      I was actually going to make chickpea crackers too, but I didn't have all the ingredients so I made these ones instead! But next on my list is chickpea flour crackers!

  5. I've never made homemade crackers, but it's been on my to-do list for a while. These look like you bought them--so perfect! And that dip--yum!

    1. That's because I only chose the prettiest crackers to photograph ;)
      They really didn't take much time or effort, so I recommend you try making them sometime too!

  6. I am just getting into making seed crackers. These seem like something I need to put on my list!

    1. Thanks, I'd like to see your versions too! I feel good about eating a snack with so many good-for-you seeds in them!



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