Our light weekend lunch in the kitchen before serving the baby pea hummus with fresh organic spring vegetables and homemade seed crackers. I’ve included how to the crackers and baby pea hummus below. Both can be made ahead, but be sure to store in sealed containers so the crackers stay crisp and the pea hummus doesn’t oxidise and stays bright green. I used the pulp from a batch of homemade oat milk to make the crackers. Added 1/2 cup each of sunflower seeds, pumpkin seeds, sesame seeds, then added 2 tbsp each of hempseed and golden flaxseed, for flavour added 2 tbsp nutritional yeast and a tsp of flaky sea salt. Since the oat pulp was moist no extra water was needed. I rolled half batches of the mixture between sheets of baking paper, removed the top sheet of baking paper and slid the under sheet onto a baking pan. Both trays were baked in a 130’C fan oven for about 25-30 minutes. I removed the pan, flipped the cracker sheet and returned it to the oven for about 20-25 minutes until it was golden. I left the crackers to cool before breaking into shards. To make the baby pea hummus, pour 200g frozen baby peas into a pot of boiling water. Then immediately pour into a colander. Add 200g hummus, the baby peas and 1/2 tsp sea salt to a blender and blitz until creamy. Chill in the fridge until ready to serve. #plantbasedrecipes #plantbasedmenu #springlunch #nutrientdense #eattheseasons #eattherainbow #slowliving #hummus #homemade #crackers