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Greek-Style Guac & Crackers

Jenny Barber

Make wholesome homemade crackers that are perfect for dipping in this Greek-style guacamole.

Recipe

Servings: 22 crackers, 2 cups of dip

Ingredients

  • For the crackers:
  • 1/2 cup walnuts
  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup ground flax seeds
  • 1/4 cup hemp seeds
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • Zest from 1/2 lemon
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon fresh ground pepper
  • 1 lemon, juiced
  • For the dip:
  • 3 large avocados, mashed
  • 3/4 cup cherry tomatoes
  • 1/4 cup red onion, diced
  • 2 to 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup cucumber, diced
  • 1/4 cup kalamata olives
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 lemon, juiced
  • Himalayan sea salt, to taste
  • Cracked black pepper, to taste
  • 1 to 2 tablespoons hemp seeds

Let's get Cooking...

  1. For the crackers: Preheat oven to 350 degrees.
  2. In the bowl of a food processor, add walnuts, pumpkin seeds and sunflower seeds. Process until finely ground. Add ground flax seed, hemp seeds, garlic powder, thyme, rosemary, red pepper flakes, lemon zest, salt and pepper; process to combine. With the food processor still on, slowly add the lemon juice. Mixture will be wet.
  3. On a parchment-lined baking sheet, spread out mixture about 1/4-inch thick, and place in the oven for 20 minutes. Remove from the oven, rotate the baking sheet and bake for another 15 minutes. Allow to cool then break into pieces.
  4. For the dip: Peel avocados and mash with the back of a fork. Add the cherry tomatoes, red onion, garlic, fresh parsley, cucumber, kalamata olives, oregano, thyme, lemon juice, salt and pepper and mix to combine. Sprinkle with hemp seeds before serving alongside crackers.