Chickpea crackers with beetroot hummus
For the crackers
- 180g chickpea flour
- 2 tbsp olive oil
- 1/2 tsp baking powder
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- Large pinch of sea salt
- 4 tbsp water
For the beetroot hummus
- 400g can chickpeas, drained
- 300g beetroot, cooked and chopped
- 3 tbsp olive oil
- 1 tbsp tahini
- 1/2 lemon, juice and zest
- Sea salt and black pepper
Perfect for dipping, dunking, cracking and crunching, these crackers are made with chickpea or ‘gram’ flour, a staple in most Asian kitchens that can be bought in supermarkets. Spicy chickpea crackers are the perfect accompaniment to a mound of freshly-made hummus. Luckily, we have a brilliant recipe for that too.
- Preheat the oven to 180°C/350°F/gas mark 4. Line a large baking tray with baking parchment. Mix the flour, olive oil, baking powder, chilli, fennel seeds and salt together in a bowl with a spoon. Add water if needed ,until you can form a ball with your hands.
- Gently knead the dough until smooth and flatten it out with your hands. Place another piece of baking parchment on top and roll it out with a rolling pin until the dough is around 2mm thick. Dust with flour if a little wet and sticky. Take off the top piece of baking paper and cut the dough into little rectangles with a sharp knife.
- Place the crackers on to the baking tray and sprinkle with a little salt and chilli. Press the rolling pin over once more to push the salt and chilli into the dough. Bake in the oven for 12 to 15 minutes until crispy and golden.
- To make the hummus, blitz the chickpeas and beetroot in a food processor or blender with the olive oil, tahini and lemon. Season to taste with salt and pepper.