This delicious duo can come together super quick, giving you a fast lunch, a protein-rich snack or a speedy nibbles platter. The crackers couldn’t be easier – store bought tortillas or wraps are brushed with oil, dusted with spice & baked briefly until crunchy. Total time? Ten minutes. The hummus is creamy & lemony, and if you use tinned chickpeas, it blends together quickly too. What are you waiting for?
I always have a tub of hummus in the fridge, ready to meet a carrot stick or a cracker, or be smeared wantonly into a salad sandwich. It’s one of those plant-protein staples that has been my go-to since I went vegetarian (several decades ago now!) There are endless ways to personalize hummus, from the traditional to the pimped, but my favourite blend involves plenty of lemon, plus a little olive oil for extra creaminess.
The crackers are fun & fast to make. Full details are below, but here’s a quick preview:
Break out your blender or bullet, ‘cos we’ll start with the hummus recipe:
For the hummus:
1 x 400g tin chickpeas *
¼ cup tahini
1 clove garlic
1/3 cup lemon juice – plus a little extra if needed
2 tsp olive oil
½ – 1 tsp salt
2 tsp water
* I often use organic tinned chickpeas because they’re so quick and easy, but if you’re cooking your own, use about 1.5 cups of cooked chickpeas in this recipe.
Drain the chickpeas well, either discarding the liquid or reserving it for other insanely cool uses, like this Chocolate Aquafaba Mousse (or here’s a link to a Dalgona matcha recipe on my Instagram page)
Add all ingredients to a good bullet, blender or food processor, and blitz until creamy & smooth. If you feel like your blender isn’t grunty enough to deal with a whole clove of garlic, chop or crush it first.
If you need a little extra liquid to make the hummus super smooth, add an extra teaspoon or two of lemon, oil or water, and keep blending. Have a quick taste test – might it need a dash more lemon? Extra saltiness? A spoonful more creamy tahini? Even a crack of pepper? Up to you! Store the hummus in the fridge, it should last 3-4 days.
And now the crackers. I’ve left the quantities up to you, so feel free to cut up as many or as few tortillas as you like.
For the crackers:
Gluten free tortillas or wraps
Olive oil for brushing
Salt & pepper
Optional extras:
Spices for dusting e.g cumin, coriander, paprika, Cajun mix
Dukkah, sesame or hemp seeds to sprinkle
Preheat the oven to 175C. Use scissors to cut the tortillas into chip/crackers shapes of your choosing (kids enjoy this part!) Brush the cut chips with a little olive oil, then dust with any or all of the extras you like. Place on a baking tray & bake for 7-10 minutes, or until tanned & crispy.
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