200g fine semolina (Le Moulin)
70g linseeds
70g pumpkin seeds
20g poppy seeds
50ml olive oil
200ml just-boiled water
1 tsp salt
pepper
For the yoghurt dip:
300g yoghurt
1 tbsp hemp seeds (optional)
6 tbsp rapeseed oil
2 garlic cloves, finely chopped
2 tsp coriander seeds
2 tsp fennel seeds
40g sundried tomatoes, finely chopped
A bit of lemon zest
Makes 60 crackers (2 baking trays) – Prep: 15 min – Oven: 40 min
For 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 salt and pepper 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.
Transfer the crackers onto a wire rack and leave to cool completely, breaking up any crackers that still stick together.
For the yoghurt dip:
Season the yoghurt with salt and spread out on a large plate.
Heat a small frying pan and briefly toast the hemp seeds for 2 minutes. Set aside.
Heat the rapeseed oil in the same frying pan. Add the garlic and spices and fry until the garlic is golden. Take off the heat, stir through the sundried tomatoes, then spoon over the yoghurt.
Grate some lemon zest over the dip, and serve with the crackers.
