Directions

For the crackers (makes about 30 crackers, depending on how you cut them):

1. Preheat the oven to 300 degrees F(150 degrees C).
2. Cover the chia seeds and flax seeds with 2 cups water and let stand for 20 minutes. The mixture needs to be thick, gooey and sticking together, so add more water as needed.
3. Stir in the remaining ingredients and combine well.
4. On a large parchment-lined baking tray (you will need 2) smooth out the mixture with a spatula to form a thin layer (about ¼ inch / ½ cm). Score the crackers into desired shapes.
5. Bake the crackers for 90 minutes, then turn off the oven and leave them in there for another hour.  (Alternatively, you can make these in a dehydrator, about 12 hours.)
6. Once the crackers feel crispy and very dry, remove them from the oven/dehydrator and allow to cool.
7. Break into pieces along the scored lines. Refrigerate leftovers in an airtight container for up to 5 days.

For the bean dip:

1. Add all ingredients to a food processor or blender. Pulse until mainly smooth, with a little texture (to your preference).
2. Enjoy with crackers or vegetable sticks.