Lima Bean Avocado Dip with Flax Crackers

I made two different kinds of flax crackers to be able to take to work for lunch. One was a plain flax cracker and the other was an olive flax cracker. I needed something to put on them, so I made this really quick and tasty dip out of lima beans, avocado and raw tahini. I often make a cashew cheese to go with crackers, but this time I wanted something a little lighter with more vegetables. It was a great snack full of healthy fats in the flax meal and avocado, protein in the tahini, with the lima beans in the dip and celery in the crackers serving as vegetables. I used a dehydrator to make the crackers, but you could also make these in your oven by setting it to the lowest temperature and cracking the door open.

Flax Crackers:

Plain Version:
1 c. chopped celery
1 1/2 c. flax meal (ground flax seeds)
2 T. oregano
1 c. filtered water
1 t. Himalayan sea salt

Process all ingredients in a food processor. Spread mixture thinly on a Teflex lined dehydrator sheet. Score the crackers for easy separation after dehydrating. Dehydrate crackers at 105 degrees for about 5-6 hours. Flip crackers and remove Teflex sheet from the tray. Continue to dehydrate for another 5-6 hours or until crackers are crisp.  Break or cut crackers into desired sizes using scored marks as guides.

Olive Version:
1 c. chopped celery
1 c. flax meal (ground flax seeds)
1/2 c. buckwheat groats
1 c. filtered water
1/2 c. pitted kalamata olives
1 t. Himalayan sea salt

Process all ingredients in a food processor. Spread mixture thinly on a Teflex lined dehydrator sheet. Score the crackers for easy separation after dehydrating. Dehydrate crackers at 105 degrees for about 5-6 hours. Flip crackers and remove Teflex sheet from the tray. Continue to dehydrate for another 5-6 hours or until crackers are crisp.  Break or cut crackers into desired sizes using scored marks as guides.


Lima Bean Avocado Dip: 

1 package frozen lima beans
1/2 avocado
1/4 c. raw tahini
1 jalapeno pepper
2 T. apple cider vinegar
juice of 1 lemon
1 t. cumin
 pinch of Himalayan sea salt

Process all ingredients in a food processor. Spread dip onto crackers and enjoy.