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Lemon Garlic Hummus And Herbed Whole Wheat Crackers
Lemon Garlic Hummus: Rinse and drain the can of chick peas. Fill a medium sized bowl with water and place the chick peas in the bowl. Remove the skins from each chick pea, it can be time consuming but allows for a smoother hummus. Place chick peas in a pot and cover with water. Bring to a boil and turn the heat down to a medium heat. Cook the chick peas for 15 minutes or until when you prick a chi. . .
Prep Time: 01:20
Cook Time: 00:30
lemon garlic hummus:
1 large can of chick peas
3 cloves of garlic mined
1 juice from lemon
1 tablespoon of tahini or peanut butter
1/2 cup of olive oil
salt and pepper to taste
herbed whole wheat crackers:
1 1/2 cups of whole wheat flour
1 1/2 cups of all purpose flour
8203 &#;1/3 cup of olive oil
1 cup warm water
1 1/2 teaspoons of dried rosemary
1 1/2 teaspoons of dried tarragon
1 teaspoon of basil
pink himalayan salt
1Lemon Garlic Hummus:
2Rinse and drain the can of chick peas. Fill a medium sized bowl with water and place the chick peas in the bowl. Remove the skins from each chick pea, it can be time consuming but allows for a smoother hummus.
3Place chick peas in a pot and cover with water. Bring to a boil and turn the heat down to a medium heat. Cook the chick peas for 15 minutes or until when you prick a chick peas with a fork they are soft and mushy.
4Drain the chick peas in a strainer, place them into a food processor. Add the rest of the ingredients and then blend it all together. Check it to see if it needs more lemon juice, oil or seasonings. It's best to blend for 30 seconds, check, blend, and check until you get it to the perfect taste and consistency.
5Once you get it to a silky smooth tasty state, scoop it into a serving bowl and drizzle the top with some olive oil and place a lemon wedge and a bit of parsley to make it pretty.
6Herbed Whole Wheat Crackers:
7Preheat oven to 450F
8In the bowl of your stand mixer, add all the dry ingredients and stir so that it is well incorporated.
9Slowly add the water and oil to the dry mix. Mix on low with the hook attachment. Turn it up one speed setting and allow the machine to knead the dough for you for about 5 - 7 minutes. If the dough seems too dry add a bit more water, same for if it is too wet add a bit more flour.
10When the dough is done mixing and kneading, separate the dough into 6 pieces. Roll them into balls, brush them with some olive oil and cover with plastic wrap and a clean tea towel. Let sit in a warm place to rest for 30 minutes.
11Remove one ball at a time and with a rolling pin roll it out flat, until it is very thin. With a pizza cutter cut strips length wise and then again width wise. They don't have to be uniform looking, I like the rustic shapes. It makes about 100 crackers.
12Place each piece of dough onto a cookie sheet lined with a silpat. Prick each piece with a fork, brush each piece with some olive oil and then sprinkle with the Himalayan salt. Bake in the oven for 10 to 12 minutes or until they are golden brown and crispier.
13Remove and serve on the side with the hummus, or any of your other favorite dip.
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