Seed crackers with artichoke dip
Chia Seeds, dry
Plain White Flour
135 g, 125g for recipe, plus 10g for dusting
1 teaspoon(s), level
Artichoke hearts, cooked
400 g, in water, drained
1 medium, roughly chopped
1 clove(s), roughly chopped
Fat Free Natural Yogurt
Vegetarian parmesan style hard cheese
50 g, finely grated
Quark, fat free, plain
- Preheat the oven to 220°C, fan 200°C, gas mark 7 and line 2 baking sheets with baking paper. Put the mixed seeds, chia seeds and flour into a bowl. Mix the olive oil, honey and 75ml tepid water together in a small jug, then stir this into the seed and flour mixture until it all comes together. Knead to a dough.
- On a surface lightly dusted with the extra flour, roll out the dough until it’s about 3mm thick. Cut into 32 evenly sized pieces, then put them onto the prepared baking sheets in a single layer. Bake for 12-15 minutes, until brown at the edges. Set aside to cool and crisp up.
- Meanwhile, to make the dip, put the artichokes, shallot and garlic into a food processor and blitz until smooth. Add the yogurt, rosemary, grated cheese and quark, then pulse until combined. Transfer to a bowl, scatter over the chilli and serve with the crackers.