Delicious dip & FAB homemade crispbread

When we were away at Christmas time every couple was allocated a main meal (either lunch or dinner) and nibbles on another day. It meant that for the times where lunch was the main meal, kids could have inevitable leftovers for dinner and the adults could roll a nibble and a drink and be happy. Mum trotted this our for her nibbles and we all SMASHED it. The simplicity of the dip was one thing, but these home made flat bread cracker things were the business. You know how you sometimes have to pay some ridiculous amount for fancy bark or crackers and you think “surely this shite cannot be worth $7?” or maybe that’s just me?

These crackers/crispbread will have you making them again and again. Use them instead of bread. Use them on a ย cheese board. Use them for dips. Just SO yummy and good for you to! Mum got her recipe from someone in her book club, so let’s call them book club bikkies shall we?

Bookclub bikkies

1 3/4 cup wholemeal flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup flaxseeds
1/2 cup pepitas
1/2 cup sesame seeds (black or white)
1/2 cup sunflower seeds
1 1/2 cups oats
1/3 cup parmesan cheese
1 cup water
1/2 cup oil (olive or rice bran)

1. Mix all ingredients above well and divide roughly into 5 blobs

2. Put down a sheet of baking paper, add one blob on top, add a second baking paper sheet on top and roll out as thin as you can 1-2 mms

3. Take off the top baking paper sheet, place onto a baking tray and bake in a 180 degree oven for 12-15 minutes or until golden

4. When they have cooled down break into rough pieces (much like you would that fancy bark)

Now the one thing we serve these up with is a simple twist on plain old hummus. Backs up the fact that again, most things in life can be improved with the addition of pork. I always have chorizos in the fridge as a staple. I use them in pastas, on pizza, as a snack with drinks…if you have them in the fridge, you have a meal. Hummus is pretty much the same…kids devour it so it’s always there. Put them together and a simple dip goes next level!

Hummus dip with crispy chorizo

1 container of good quality hummus (or just make your own)
2 chorizos

1. Take the skin off your chorizos, peel and roughly chop and add into a food processor

2. Pulse until minced

3. Add into a dry frypan and fry up until crispy

4. Tip the container of hummus onto your platter and flatten out with the back of a spoon

5. Tip the crispy, cooked chorizo and oil on top, serve with the crisp bread and watch the entire thing disappear!

Now THAT is some tasty snacks with drinks. I actually served this up to the girls for dinner with a huge amount of cut up veggies and the entire thing was demolished. And make sure you give those crisp breads a go…they are SO moreish and delicious. Surely healthy too right?!

[gmc_recipe 20448]

Do you wonder how fancy bark costs as much as it does?
Got a quick something something you have made lately to share with us?


  1. Lisa Mckenzie says

    Thank you Beth the cracker recipe is awesome Xx

  2. Linda jenkins says

    I have made that dip heaps of time but will definitely give
    The crackers a go

  3. Hi Beth. Is it plain or self raising flour??? Thanks for another fabulous post!!!!

  4. Robyn Jokic says

    Yum…will definitely trying this recipe ๐Ÿ™‚

  5. In step 1 – mix. In a food processor or just bowl and spoon?

  6. Will be giving the bikkies and dip a go next week when we have Aussie Day visitors! Huzzah!

  7. Sophie McEwen says

    Is it possible to add a print recipe option? Thanks!

  8. Both recipe ideas are outstanding…thank you!

  9. Ooh crispy bacon crumbs would be good too! (because bacon lol) Definitely will give this a whirl!

  10. that looks great thanks beth!
    definitely like a meal!
    love m:)X

  11. Funny- your twist on hummus is very similar to a really famous and beloved Arab snack “hummus bi lahma” (hummus and meat)- you get your hummus on a plate and using a spoon turn the hummus into a bowl shape with ridged edges, cook off some beef or lamb mince with garlic, all spice, s & p (to taste, but should be punchy) and pour into the middle of the hummus, fry up some pine nuts (or slivered almonds for cheaper option) in same pan and sprinkle over the top, then (because this is Arab food), drizzle around the outer edge of the hummus with olive oil, eat with Lebanese bread. This is soo delicious and surprisingly similar to your invention! ๐Ÿ™‚

  12. Cate Lawrence says

    I love making crackers, they aren’t as common in germany as in Australia. I have homemade hummus in the fridge right now ๐Ÿ™‚

  13. Awesome thanks, I shall try and gluten free those crackers as well. Thank you ๐Ÿ™‚

  14. Oh my! Will definitely try this!! Also, just the push I need to finally make my own hummus (I truly miss the hummus that was cheap and everywhere in Dubai). I love Salumi Australia, have you tried their spreadable salami? Amazing.

  15. These are so delish – thank you for the recipe. I used the thermomix to knead the dough which made it super quick. My kids loved them too – we had them for lunch with avo and I reckon they’ll be great for the lunchbox.

  16. Just tried making this recipe & the kids love it! Just FYI for anyone making it, I left out the Parmesan to make it dairy free & just added a tablespoon of chia seeds (mixed with 3 tablespoons of water to make a gel) instead & they turned out amazing!!!

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