Golden raw hummus with lazy and long chips

For the crackers - 

1/2 flax seeds, pre-ground or grind them yourself if you have a high speed blender

1/2c ground almonds

1t spirulina powder (optional)

1T zaatar herb mix 

1/4t salt

5T water

1 sweet potato, washed skin on

For the hummus - 

1 cup cashews, soaked for 4 hours or more

1T tahini (use raw if you want a completely raw dish)

1 courgette, peeled and roughly chopped

1/4t salt

5g fresh turmeric

1t ground turmeric

The juice of 1 lime

1/4t black pepper, ground

For decoration (optional) -

Sumac

Dried hibiscus flowers

Heat your oven to just under 50c 

Mix the flax seeds, ground almond, spirulina, zaatar and salt. Add the water and mix well

Put this dough onto a sheet of baking paper and cover with another sheet

Use a rolling pin to roll the dough out to 2cm thick

Keep the dough on the baking paper and put this into the oven on a baking sheet

Baking at this low temperature you will be dehydrating the dough, keeping all of those great nutrients in the crackers

After around 3 hours the dough should have dried out enough for you to cut it into squares and flip it over

Bake for another 2-3 hours until the chips are dry, the chips around the edges may dry out quicker than the ones in the centre

To make the sweet potato chips simply slice very finely using a mandolin or a very steady hand

Drain and rinse the cashews

Add all of the hummus ingredients to your blender with the courgette closest to the blade. This is so that your blender blends the softest thing first, making it easier for it to blend the rest of the mixture. Blend till smooth

Top the crackers with the hummus and the decoration