Fennel and Caraway Rye Crackers with Houmous

Rye Crackers

• 1 ½ tsp dried fennel seeds
• 1 tsp caraway seeds
• 100 g rye flour
• 100 g wholemeal flour
• 1 ½ tsp linseeds, ground
• ½ tsp soft dark brown sugar
• ½ tsp fine sea salt
• ¼ tsp baking powder
• 135 g water

Houmous

• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 1 garlic clove
• 1 lemon, freshly squeezed juice only
• 3 Tbsp fat-free plain yoghurt
• ¼ - ½ tsp sumac, to taste
• ½ tsp fine sea salt
• 2 pinches ground black pepper