Raw Eating: Flat Bread and Hummus

✅ All Eat Drink Better articles and guides have been fact-checked for accuracy and nutritional recommendations. Please refer to our editorial policy for additional information.

Have a food dehydrator? Looking for a tasty snack that is Raw but no one will be the wiser?

Serve up this flat bread, hummus and veggie combo at your next luncheon and soak in the rave reviews.

If you are opting for half raw eating or don’t have a dehydrator, try this hummus out with traditional flat bread or crackers.

The hummus is made without chickpeas for a variation on taste.  Instead, it is made with a combination of cashews and almonds for a new, creamy flavor.

Flat Bread

7.5 cups sprouted buckwheat

1 cup soaked  golden flax seeds

1 cup soaked black flax seeds

1 1/4 cup raw sunflower seeds

3 1/4 cups carrot pulp (pulp is leftover after making carrot juice, save the juice to enjoy with your snack)

6 Tbs local Raw honey

1-1 1/2 Tbs Celtic Sea Salt

Combine everything in the food processor (you may have to do this in several batches depending on the capacity of your machine).  Place in a large bowl and hand mix batches together for consistency.  Lightly oil your dehydrator sheets (teflex) with olive oil and spread dough out on them, it should cover about 5-6 sheets.  Make this thin, about a centimeter.  Set your dehydrator to 103 F and dry the sheets for 4-6 hours a crust will form on one side, flip sheets over and continue dehydrating until thoroughly dry (14-18 hours total).  If the bread is 100% dry (no moisture), then wrap in a light towel and place inside a gallon size glass jar or other container and store in the cupboard.  If there is any moisture, store in the fridge and use in a couple weeks.

Nut Hummus

1/2 cup almonds- soaked overnight

1/2 cup cashews- soaked overnight

2 Tbs. Tahini or Raw Pumpkin Seed Butter

2 gloves garlic

1 tsp Celtic Sea Salt

1 1/4 tsp cumin

1 1/2 tsp coriander

Juice of 3 lemons

cold, filtered tap water (about 1/2-1 cup)

Variation- toss in 1/2 cup of chopped raw spinach to get a lovely green color and a delicious flavor.  If you use the pumpkin seed butter, try adding about a 1/2 cup of chopped pumpkin or an equal amount of pumpkin puree.

Place ingredients in the blender with a bit of the water, blend, turning with a spoon as needed.  Continue adding water as needed to get a smooth, creamy consistency. Store tightly covered in the fridge, use within a week.

Now slice up some carrots, celery, cucumbers and bell peppers… serve your platter of fresh veggies, hummus and flat bread. Yum-O.

Photo Credit: Garlic Hummus by I Love My Pit on Flickr under Creative Commons License.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top