Hummus with homemade crackers
- 250 g canned chickpeas rinsed and drained
- 1 tbsp all-purpose flour
- 1 clove of garlic
- 1 tbsp white tahini (sesame paste)*
- 2-3 tbsp lemon juice
- 15 tbsp water
- 3 tbsp (mild) olive oil + extra to drizzle on top of the hummus
- fleur de sel
- 2 soft tortillas
- 2 tbsp olive oil
- fleur de sel
- any dried herbs you like e.g. oregano, thym, rosemary, ...
- Preheat the oven to 180 °C (350 °F).
- Coat the drained chickpeas with the flour.
- Spread the chickpeas on a baking tray with baking paper. Put the tray in the oven and bake for 10 min. The chickpeas don't need to be crispy or anything, but they need to 'dry' in the oven in order for the hummus not to be too wet later on.
- When baking is finished, remove the chickpeas from the oven and let them cool for a minute (do not turn off the oven yet; you still need to make the crackers!).
- Put the chickpeas in a food processor. Add all remaining ingredients for the hummus and puree until the mixture is smooth. Add more oil and/or water, depending on the texture you like. Season, according to your own taste, with pepper and fleur de sel. Drizzle some extra olive oil on top right before serving.
- Tear the soft tortillas into large pieces and place them on a baking tray with baking paper. Drizzle olive oil on top of the pieces and season with pepper, fleur de sel and dried herbs of your choice.
- Bake in the oven for about 5 min until the pieces are crispy and golden brown. Let them cool for a minute and then serve with the hummus.
* I mostly use canned chickpeas as they are easier and quicker to handle and, unlike canned vegetables (which have lost a lot of their nutritional value), there is little difference in the nutritional value between canned chickpeas and those you cook yourself. But if you're not in a hurry, you could buy dried chickpeas and cook them yourself at home.
** You can find white tahini paste in organic food shops and some supermarkets, but it's also really easy (and cheap(er)!) to make it yourself. Basically, tahini paste consists of nothing more than sesame seeds and (olive) oil. Just heat a non-stick skillet over medium-high heat, add sesame seeds and bake until they turn golden brown (stir frequently as they burn easily!). Once they’re toasted, let them cool for a few minutes and then add them to a food processor. Add some olive oil and process the mixture into a paste. Add more olive oil until you reach the desired consistency. If you’re using it to make hummus, the paste should be fairly thick. Store any leftover tahini paste in an airtight jar in the refrigerator. It will keep for several months.