With a recent interest in savoury cooking and bread making, I am constantly on the look out for cracker recipes and plan on making my own relishes/chutneys and dips soon as well. Eventually, I’d like to be able to make just about anything, so that Mum doesn’t have to buy them from the supermarket, but have them made fresh – with extra love!
If you’re looking for an appetiser to impress dinner guests, or just wanting something savoury to snack on between meals, these Lavosh crackers are quick, simple and yet, impressive. Teamed up with cheese and fruit on a cheese board, or simply put with a range of dips, they are very ‘more-ish’ but light enough to indulge in : ) I have included a simple hummus recipe from Taste.com which I always alter as each batch is unique!
– INGREDIENTS –
1.5 cups Plain flour
2 tablespoons Sesame seeds
2 tablespoons Black sesame seeds
1 teaspoon Salt
1 teaspoon White sugar
1/2 cup Warm water
1/4 cup Olive oil (can be infused olive oil, such as Lemon or Garlic infused)
1 teaspoon Sesame oil
– METHOD –
1. Preheat the oven to 170 degrees Celsius and line 2-3 trays with baking paper.
2. In a bowl, combine the flour, black and white sesame seeds, salt and white sugar. Whisk (using a fork) to evenly incorporate the ingredients.
3. In a jug, combine the warm water, olive oil and sesame oil. Add to the flour mixture and whisk to combine all ingredients.
4. Divide the dough into 4 equal portions.
5. Between two pieces of baking paper (the bottom piece from your prepared tray, and a new piece for the top), roll out 1 portion of dough until very thin and even all over.
6. Using a sharp knife (the bigger the easier!), carefully slice through the dough to make your cracker shapes. Squares, rectangles, triangles, pentagons or mismatched, it doesn’t matter, it’s whatever you like!
7. Place your prepared sheet of baking paper with your dough back onto the baking tray. Here I like to sprinkle sea salt right before baking – it tastes amazing! Place your tray in the oven and bake until golden and the crackers slide around freely when the tray is jiggled : ) This takes about 15-20 minutes but will definitely depend on your oven.
8. Repeat steps 5-7 with the remaining dough.
9. Once all the dough has been rolled, sliced and baked, allow them to cool on the trays before moving them into a bowl or airtight container.
400g canned Chickpeas, drained and rinsed
2 small Garlic cloves
100ml Olive oil
2 tablespoons Tahini Paste
1 teaspoon Ground Cumin
Lemon juice, to taste (0.5-1 whole lemon depending on your preference)
Salt and Peper, to taste
– METHOD –
1. Place chickpeas, garlic, olive oil, tahini paste, ground cumin and lemon juice in a food processor and process until combined.
2. Season with salt and peper. Here you can add more lemon juice, more cumin or more tahini according to your taste. Process until evenly combined.
3. If the mixture is very thick, add water in small increments, processing after each addition, until smooth or desired texture.