with Sesame Seed & Miso Crackers
- 1 can of Clic Gourmet mixed chickpeas (540ml)
- 2 cups all purpose flour
- 2 tbsp miso paste
- 2 ½ tbsp baking powder
- 3 tbsp pistachio oil
- 1 ¾ cup olive oil
- 3 tbsp black sesame seeds
- ¼ cup pine nuts
- 2 heaping tbsp. tahini paste (sesame seed butter)
- 2 cloves garlic
- 2 large lemons
- Salt & pepper
- Desired seasonal fruit and vegetables for dipping and garnish (Brussels sprouts, summer squash, corn, tomato, sugar snap peas and pickled veggies)
Preheat oven to 350°. In a medium mixing bowl add 2 cups of flour, 2 ½ tbsp of baking powder, 1 tsp salt, 3 tbsp black sesame seeds and blend dry ingredients to incorporate. In a measuring cup add ¾ cup of warm water, add in 2 tbsp. of miso paste and mix well. Make a well in the dry ingredient bowl and pour in the water and miso mixture, then add ¼ cup of olive oil before mixing all ingredients, folding to incorporate.
Let dough rest for at least half an hour. On a floured surface, roll cracker dough to a 3mm thickness, cutting lengthwise to desired size. Line a baking tray and very lightly oil and salt the crackers before baking for 5-7 minutes, checking as to not overcook. Let cool completely before serving.
In a blender add 1 can of mixed chickpeas, 2 heaping tbsp of tahini paste, 2 cloves of garlic, 2 large lemons (juiced), 3 tbsp of pistachio oil and 1 cup of olive oil and blend on high until smooth. Spread hummus on a deep plate and garnish with desired fruit and vegetables. Enjoy a healthy snack with friends on a summer picnic! This is both a vegetarian and vegan dish, so everyone can enjoy.
Recipe created by Crissie Brenton
CHECK OUT SOME OF OUR RECIPES
Eggnog Cheesecake with Salted Caramel Sauce
This rich, creamy cheesecake is perfect for the holidays. The almond flour base makes it great for gluten-free guests too.…Read More