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
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