Sesame Socca Crackers + Creamy Tahini Salad

Holy moly! It’s March already, can you believe it?

Let’s kick it off with some awesome eats.

I rarely enjoy raw veggies during the winter [its too darn cold!], but today is an exception. Some days a girl just needs her raw veg.

And other days, she needs hemp. Lot’s of hemp.

Lucky for me, I’ll never run out of hemp thanks to Sarah over at Manitoba Harvest!

Manitoba Harvest was kind enough to send me a package [of my dreams] of:

  • Shelled hemp seeds [organic]
  • Hemp oil [organic]
  • Hemp pro fiber [organic]
  • Packages upon packages of single serving hemp protein vanilla & dark chocolate [organic]
  • Coupons!

I’ve tried their Hemp pro fiber, so I was excited to get another batch as mine is getting quite low and I’ve been craving more of these. PS: look at how much FIBER there is!

Why I like their products:

  • High quality, minimally processed hemp, directly sourced from local hemp farmers
  • Affordable
  • Fair trade ingredients
  • Environmentally conscious: hexane free products, packaging is made from recyclable and/or reusable materials, and they offset 100% of their production facility’s electricity with renewable energy credits (RECs) like wind power.
  • Organic-certified [Canadian, USA, and European]
  • TASTY!

Hemp is a clean protein, high in fiber and omega-6 essential fatty acids. I usually use it to increase the protein in my cookies, homemade crackers, muffins, and bars. Heather tells me that their protein powder can even replace flour in a recipe. I’ll have to test it out…

Just 1 draw back…

  • There’s cane sugar in the dark chocolate and vanilla protein powders when it really, really doesn’t need to be. Although it’s a small amount, we have enough sugar in our foods as is. Since protein powders are normally added to shakes, or with milk, I don’t think the sugar would be missed.

I’ve tried many a hemp oil. A lot of them are gritty and have a funky taste to them, but not this one!  I found it really easy to work with in the kitchen [check out the recipe below], and was able to add 1 tablespoon of it to my morning smoothie today without any nasty aftertaste. I’d say that’s a win!

I added hemp seeds to a batch of apple fiber bars and they turned out pretty good. In their raw form, I found the Manitoba Harvest hemp seeds to be oilier than other brands I’ve tried. I take this as a good sign, the more oil, the more omegas!

I haven’t tried the dark chocolate or vanilla protein powders just yet, but I’ll let you know what I think of them later this week when I do!

*All of the opinions above are my own and were not influenced by Manitoba Harvest*

On with the eats…

Nom, crunch, wowza.

That’s all I have to say here.

Creamy Tahini Salad

Vegan, Gluten free, Dairy free

This salad dressing is creamy, light, and high in healthy fats. Enjoy as a dressing on this chickpea salad, as a veggie dip, or in a rice wrap with lettuce, tomatoes, and cucumbers!

Inspired by: Oh She Glows



  • 1/2 avocado
  • 1 1/2 tablespoon Manitoba Harvest Hemp oil
  • 1 tablespoon stone ground mustard
  • 3 tablespoon chickpea reserve water – you can add extra, depending on how thin you want your dressing
  • 2 teaspoon tahini
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon herbamare


  • 4 cups romaine mix
  • 1 cup chickpeas – reserve liquid for dressing
  • cucumber
  • yellow pepper
  • carrots
  • celery


  1. Combine all dressing ingredients in a food processor or blender and process until smooth.
  2. Place salad ingredients in a medium sized bowl and top with dressing. Toss until coated and serve.
  3. Use sesame socca crackers in place of croutons!

Makes 2 entree sized salads.

Sesame Socca Crackers

Vegan, Gluten free, Dairy free

The lemon in these crackers goes perfectly with the lemon of the salad above. Enjoy on their own, or dipped in hummus. If you’re planning on making these for lunches, hide them from everyone. They will not last in your house for more than 15 minutes. Trust me.

Inspired by: Edible Perspective


  • 1/4 cup sorghum flour
  • 1/4 cup chickpea flour
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 5 tablespoon water
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame seeds


  1. Preheat oven to 375F and line a 9×9 pan with parchment paper across both sides for easy lifting.
  2. Whisk dry ingredients in a medium sized bowl.
  3. Add the remaining ingredients to the flour mixture and stir until all the lumps are gone.
  4. Pour mixture into prepared pan, pushing the mixture to the sides so that it’s evenly spread across the pan.
  5. Bake for 20 minutes or until dough begins to crack and corners brown.
  6. Remove from the oven and slide the dough to a cutting board. Cut dough into desired cracker size.
  7. Place cut crackers on a cookie sheet [I used a pizza pan and it worked perfectly!] and place back in the oven.
  8. Bake for 4-6 minutes, flip and bake for another 4-6 minutes. Watch them closely so they don’t burn!
  9. Remove from oven and allow to cool completely.

Nutrition stats [10 crackers]: calories 240; fat 11g; saturated fat 1g; carbohydrate 30g; dietary fiber 6g; sugars 3g; protein 8g

Makes…umm… 20 crackers? We were eating them left, right and center, but I’m pretty sure we started off with 20.

It’s not getting any warmer here. The forecast is telling us it will be a chilling -15F today. So,

If you could be anywhere in the world right now, where would it be? I would chose… Costa Rica! I’ve never been there, but I’ve heard it’s beautiful, and most importantly, warm!

Pin It

Comments | Leave Your Comment

  1. This looks so good! I have been wanting a creamy salad dressing….it is hot here! So it is salad weather for me :)

    And I love socca, so it is a wonderful idea to make it into chips!

    • Oh my goodness, I wish it was hot here. I’m sitting at my desk with my winter jacket on and my space heater set to HIGH. You can have so much fun with the crackers, there are so many flavor variations!

  2. I’ve never tried hemp oil before, but it looks like might be worth a try. I do love the tahini salad, and it just so happens that I have a big ol’ jar of tahini in my cupboard right now.

    • Sounds like it’s meant to be! When you pick up a bottle of hemp oil, be sure not to cook with it. It’s a sensitive oil that becomes rancid if heated, but it’s fantastic in salads and such! Thanks for stopping by, Clarkie :)

  3. You make me want to go bake these crackers now! I bet they are awesome with the tahini in that salad. Any idea or substitution options for sorghum flour? I think I have seen every variety BUT that one at the market.

    • Gosh, me too. I packed some in my lunch for today. It’s 10am and they’re gone! You could use buckwheat flour, quinoa flour, or even just extra chickpea flour. These crackers are pretty forgiving, you can play around with the flours and they’ll still taste fantastic.

    • It works really well with avocado, it pairs SO nicely. I was surprised. Have fun experimenting :)

  4. Just found your blog and I am loving these recipes. Both this salad and the banana macaroons look oh so good!

    • A whole jar? Lucky! It seems like I’m always running out of tahini.

  5. Love the crackers! I have a friend that is gluten intolerant and have passed these on to her… She told me to kiss your feet….

    I’ll stick to a hearty thank you :)

    • hahahaha I think that’s a good compromise. Thanks for passing on the recipe! Have a good evening, Toby :)

  6. those crackers … crunch crunch .. i can almost feel it !!!! love the salad .. it looks soo yummy and full

  7. There is way too much good info here – I can’t even begin to comment! Wow. The hemp. The salad. The crackers. I’m just wanting to be sitting at your kitchen table right now! Thank you! ♥- Katrina

  8. I totally agree with Katrina above! There are so many good things in the post (and all of your posts, really) that I don’t even know where to begin! Ah, come cook for me?! :)

  9. We got the same package from Manitoba. I liked their protein powder, I generally add agave or honey to a smoothie (drizzle) and found I didn’t need to, in that way I was ok with the sugar content, I blogged about tahini today, I should link to this post. That dressing looks amazing. Great recipes here.

  10. ooh yum this salad looks amazing , im obsessed with socca and cant wait to try this recipe out!

  11. I saw these socca crackers on edibleperspective as well. I’ve never used chickpea flour before, I’m definitely going to give it a try. These crackers are on my “to-make” list, and I’m seeing that more and more bloggers are giving them a try too.

  12. Hemp is a good source of omega-6 essential fatty acids, but even more importantly, is has a good balance of omega 3 to 6. The ratio should be 1:2 to 1:4. The SAD (standard American diet) is way too high in omega 6s and too low in omega 3s with a ratio of up to 1:40. This can result in inflammatory diseases such as rheumatoid arthritis, diabetes, cardiovascular disease, Alzheimer’s dementia, etc.

    Hemp Seed Oil has a 3.75:1 Omega-6 to Omega-3 ratio.

Leave a Reply

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