Tomato Crackers with Tahini and Cucumber

Preparation time: 15 minutes | Dehydration time: 17 hours or Baking time: 45 minutes

Ingredients

• 1 cup walnuts
• 1 cup sunflower seeds
• 1 cup almonds
• 1 tomato
• 1 onion (finely chopped)
• 3 tablespoons flaxseeds
• 1.5 teaspoons salt
• Tahini
• Cucumber (sliced)

Instructions

1. Place the walnuts, sunflower seeds, almonds, tomato, onion, flaxseeds, and salt in a blender and blend until a cohesive mixture forms.
2. Spread the mixture evenly on a baking sheet lined with parchment paper. Cut into desired cracker shapes.
3. For a dehydrator: Dehydrate the crackers overnight at 46°C (115°F) until dry and crispy.
4. For the oven: Preheat the oven to 160°C (320°F). Bake the crackers for 40-45 minutes until dry and crispy. Check regularly to prevent burning.
5. Spread a thin layer of tahini on the crackers and top with cucumber slices.
6. Serve with pumpkin hummus.