The Chia Recipes

Chia Seed crisps

Prep time: 1 hour Total time: 2 ½ hours Serves: 6


4 tbsp. (40g) white chia seeds
4 tbsp. (40g) black chia seeds
3 tbsp. (45g) sesame seeds
1 ½ tbsp. (13g) sunflower seeds
2 cups (500ml) water
1 tbsp. salt
½ cup (45g) chickpea flour (basen flour)


  1. Pre heat oven to 180°C/ 350 F
  2. Place chia seeds, sesame seeds, sunflower seeds, salt and water in a bowl and set aside for 1 hour.
  3. Whisk in the chickpea flour and break up any lumps that may have formed.
  4. Spray baking trays with oil and spread out the mixture as thin as possible with a spatula. Don’t worry if there are holes.
  5. Bake for 20 minutes and then flip the cracker over and bake for another 10 minutes. Once cooled break up into smaller pieces.

Sweet Potato Hummus with a Pistachio chia Dukkha

Prep time: 30 minutes Total time: 40 minutes Serves: 10


250g tinned chickpeas, drained
30g tahini
1 garlic clove, crushed
150g sweet potato, boiled
2 tsp salt
150ml extra virgin olive oil
1 lemon, juice

Pistachio and chia Dukkha:
1 tbsp. chia seeds
30g sesame seeds
72g pistachio kernels, toasted and roughly chopped
3 tsp ground coriander
3 tsp ground cumin
½ tsp ground black pepper
1 tsp salt


  1. Peel and dice 150g sweet potato and place it in a saucepan of water. Bring to the boil and cook until soft. Drain, set aside to cool slightly.
  2. Place chickpeas, tahini, garlic, sweet potato, salt and lemon juice in a food processor or blender and process to a paste consistency.
  3. Slowly add extra virgin olive oil while processing until well combined.
  4. To make the dukkha, mix all ingredients together and then sprinkle 2 tbsp. of the dukkha over sweet potato hummus to serve with a drizzle of extra virgin olive oil.

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