Avocado Hummus and Garbanzo Bean Crackers

Crackers and hummus are one of the simplest snacks and good for you too.  It makes a great party munchy that you can prepare ahead. This recipe is becoming one of my favorites and its packed with nutrition, fiber and protein.

DSCN1415

This cracker has evolved over the last 5 or 6 attempts.  I created it as an experiment to accommodate a very specific diet (no flour, no sugar, no corn, yada, yada, yada).  Having diet restrictions that don’t allow for flour, grains, wheat, etc. pretty much eliminates crunchy snacks as we know them.  I wanted to come up with something that would fill in for the crunchy goodness.  The first attempt was with black bean flour, it was good, it would remind you of black bean corn chips.  However, the flavor was a bit pungent because it wasn’t broken up with corn flour.  Fortunately I found garbanzo bean (chickpea) flour and the flavor was perfect. After some trial and error with spices its progressed into a pretty yummy snack.  Each time I make it I change it up a bit.  This time I actually noted the proportions; thank goodness I did because this was the best yet.  For me, the smoked paprika did it.

DSCN1398

Garbanzo Bean Crackers

  •  3/4 cup garbanzo bean flour
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/2 Himalayan pink salt
  • 1 egg or 1/4 cup egg beater
  • 1 tablespoon olive oil
  • 1 tablespoon raw honey
  • 2-3 tablespoons almond meal flour (not pictured)
  • Sea salt flakes

Preheat oven to 350 degrees.

In a bowl of a stand mixer add all dry ingredients (except almond flour) and whisk to combine.

Beat the egg and add it along with the olive oil and honey to the flour.  Mix on low to combine.  It will become a very dense paste. Slowly add the almond flour, a tablespoon at a time. The almond flour will help to pull the dough together a bit.

DSCN1401

Sprinkle a small amount of almond flour on a piece of parchment paper and transfer the dough to the paper.  Flatten the dough down slightly and sprinkle a bit more almond flour over it. I split the dough into two portions before rolling it out.

DSCN1403

Place another piece of parchment paper on top and use a rolling pin to roll the dough into a thin sheet.  I found it hard to keep the paper from sliding all over the counter so I actually tucked the edge of the paper around the corner and just pressed my hip against it to keep it in place.

DSCN1405

Once rolled out to about an 1/8 inch carefully remove the top layer of parchment paper peeling it away from the dough.  The dough will look like a fruit roll-up. Use a knife to score the dough to cut cracker portions.

DSCN1406DSCN1409

Carefully slide the parchment to a cookie sheet, sprinkle with sea salt flakes and bake for 7-9 minutes.  Watch carefully at minute five as the edges will burn quickly.  Check the center to ensure it is crispy.  Once cooked remove from oven and transfer the parchment paper to a wire rack and cool.

Once cooled carefully break the crackers apart at the seams.  Serve alone or with dip.

*************************************************************************************************************

Hummus is a must in our family.  Like everything else I am always looking to add a special touch to the flavor.  I found an avocado hummus recipe on line that looked delicious.  I didn’t have any lime on hand so I used lemon and made a couple of minor tweaks. It was a great pairing with the crackers.

DSCN1413

Avocado Hummus

  • 1 (15 oz) can chick peas drained
  • 1 medium ripe avocado, cored and peeled
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons tahini (sesame paste)
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, peeled
  • Himalayan pink salt and freshly ground black pepper
  • 1/8 tsp cumin
  • 1 – 2 tablespoons chopped cilantro leaves*

Directions

Add chick peas, olive oil, tahini, lemon juice, and garlic in a food processor and pulse until smooth, about 2 minutes. Season with salt and pepper to taste.  Add cumin and avocados and pulse mixture until smooth and creamy, about 1 – 2 minutes longer.  Add additional olive oil until you reach desired consistency.

Note: visit the Tips and Tricks category for a great idea for keeping fresh cut herbs on hand.

DSCN1416

Hummus Recipe Source: Cooking Classy