Heavenly Hummus Crackers Food

HUMMUS CRACKERS

Steps:

• Heat broiler. On a rimmed baking sheet, broil pepper until charred, 2 to 3 minutes per side. Transfer to a bowl, cover, and let sit until cool enough to handle. Peel off and discard skin and seeds.
• Transfer pepper to a food processor with chickpeas, garlic, tahini, lemon juice, paprika, cumin, and 1/4 teaspoon each salt and pepper and purée until smooth.
• Transfer to a small resealable bag and snip off corner. Pipe onto crackers in a carrot shape and top each with a small sprig of dill to make carrot greens.

HUMMUS CRACKERS

Steps:

• Preheat the oven to 325 degrees F.
• Line a baking sheet with a silpat or parchment paper.
• In a medium bowl, thoroughly cream all of the ingredients together to create a smooth, cohesive ball of dough with a large spoon or a wide spatula.
• Lightly flour a clean surface, roll out the dough to about 1/4 inch thickness and prick it all over with a fork. Cut the dough into equally sized strips, about 1 inch wide and 3 inches long, and lay them on the baking sheet.
• Bake for 20 to 30 minutes, until lightly browned on the edges. Allow to cool completely, then transfer to a platter to serve.
• Or, if not serving immediately, serve in an airtight container. Covered, these can stand at room temperature in a cool kitchen for a couple of days. Otherwise, store in the refrigerator, where they'll keep for quite a while.

HUMMUS & CRACKER SNACKER

Steps:

• Top crackers with remaining ingredients.

HEAVENLY HUMMUS

Steps:

• In a food processor, puree the chickpees, tahini, 3 tablespoons olive oil, lemon juice and garlic until smooth, adding a little of the reserved liquid if the mixture seems too thick; It will be slightly grainy.
• Season with salt and pepper.
• Transfer to a shallow bowl or plate.
• Combine the paprika and the remaining 2 tablespoons of olive oil, drizzle the mixture over the top, and garnish with chipped parsley, if desired.
• Serve with pita bread triangles (I like "Recipe #179799" with parmesan cheese), cucumbers, crumbled feta cheese, and chopped kalamata olives. Chopped sun-dried tomatoes are a good addition also.
• *HOMEMADE TAHINI PASTE:.
• 4 tablespoons sesame seeds.
• 1 teaspoon sesame oil.
• 1/2 teaspoon salt.
• 1/2 cup tepid water.
• Blend sesame seeds in a blender and grind until smooth.
• Add sesame oil, salt, and then slowly add 1/4 cup of water while blending.
• Blend until completely smooth.
• Makes 1 cup tahini paste.

HEAVENLY HUMMUS CRACKERS

Steps:

• Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
• Cream all of the ingredients together until a smooth, cohesive ball of dough is formed.
• Roll out the dough on a lightly floured, clean surface, to about 1/4 inch thickness and prick it all over with a fork.
• Cut the dough into equally sized strips, approximately 1 inch wide and 3
• inches long, and lay them on a lightly greased baking sheet.
• Bake until lightly browned on the edges, about 20 - 25 minutes.

HEAVENLY HUMMUS WRAP WITH HOMEMADE HUMMUS

Steps:

• For the onions: Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly, stirring occasionally, until soft and deep golden brown, 10 to 15 minutes. Set aside and let cool slightly.
• For the hummus: Meanwhile, combine the chickpeas, tahini, cumin, garlic, lemon juice and some salt in a blender. Pulse until the mixture becomes somewhat smooth and combined, but do not overmix. Add 1/2 to 1 cup cold water as needed to facilitate blending and reach the desired consistency. Add the olive oil and pulse a few more times just to incorporate. Taste and add more cumin, salt or garlic if needed. Pour the hummus into a bowl and stir to ensure it's combined. Serve immediately, or refrigerate for up to 3 days.
• For the balsamic vinaigrette: Shake together the oil, vinegar and some salt and pepper in a Mason jar. This makes more than you'll need for 1 wrap; store the rest in the fridge and use for another salad.
• For the wrap: Grill the tortilla on a grill pan over medium heat just until it has grill marks on the outside, 1 minute. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable, with just a little bit of color! Let the tortilla cool slightly.
• To assemble the wrap, spread about 1/4 cup of the hummus down the middle third of the tortilla. Arrange the cooked onions and roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in 1 tablespoon of the balsamic vinaigrette, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend and chow down!