For the crackers:
200g fine semolina
70g linseeds
70g pumpkin seeds
50ml olive oil
200ml just-boiled water
For the Everything Bagel seasoning:
2 tsp poppy seeds
3 tsp sesame seeds
3 tsp black sesame seeds
2 tsp dried garlic granules
2 tsp onion powder
1 tsp salt
cracked black pepper
For the Feta dip:
100g cream cheese
50g red peppers, from a jar
1 garlic clove
1 tbsp tomato paste
1 tsp oregano
a good pinch of chili powder
100g feta
a bit of lemon zest
salt and pepper
To serve:
A drizzle of olive oil
Red pepper flaked (optional)
Makes 60 crackers + 1 bowl of dip
Start by making the crackers. Preheat the oven to 150°C fan.
Put the semolina in a bowl. Lightly bash the linseeds in a pestle and mortar to make them digestible. Add the linseeds to the semolina with the pumpkin seeds and Everything Bagel seasoning and stir to combine. Pour the olive oil and hot water into the bowl and stir until you get a dough.
Lay out a piece of baking paper and put half the dough on it. Top with a second piece of baking paper and roll the dough out very thinly (about 2mm).
Remove the baking paper from the top and slide the baking paper with the dough onto a baking tray. Using a pizza cutter, cut a criss-cross pattern into the dough.
Repeat with the remaining dough to get a second tray of crackers.
Bake the crackers in the preheated oven for 40 minutes until nicely browned.
Meanwhile, make. the dip: Put the cream cheese and the red peppers in a small food processor and blend until smooth.
Peel and crush the garlic clove and add to the blender with the tomato paste, oregano, chili powder, feta and a bit of lemon zest. Blitz again, then adjust the seasoning with salt and pepper.
Put the spread in a bowl and refrigerate until serving.
Once the crackers are done, transfer onto a wire rack and leave to cool completely, breaking up any crackers that still stick together.
Just before serving, drizzle the dip with a bit of olive oil and serve with the crackers.
