We can’t wait for lunch this week! Creamy and smooth garlicky hummus smeared on homemade savory rye crackers. Hurry up, Monday!
Instead of making bread to go with our lunches this week, I opted for homemade crackers. My last attempts at cheese crackers (see this link) were highly successful and ridiculously addictive. Maybe that’s why I’ve stayed away from them for awhile. I had some rye flour left from my Swiss Farmer’s bread recipe. The mix of rye flour and caraway seeds are always a winning combination. These crackers are also flavored with garlic, onion, and a bit of salt.
To go with these delicious crackers, I made a hummus with the ingredients I had on hand. I find that the canned white beans add a nice smooth texture like tahini, but do not have the sharp flavor of tahini. What I like best about this hummus is the zing of the cumin and garlic.
Join me for lunch this week? Here are the recipes for both the crackers and the hummus.
Homemade Rye Crackers
- 1 cup rye flour
- 1 cup all purpose flour
- 1 tbsp caraway seeds
- 3/4 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/3 cup canola oil
- 2/3 cup water (as needed)
- Cover baking sheet with parchment paper. Set aside.
- Combine first six ingredients in a bowl and mix well.
- With a fork, stir in canola oil.
- Continue to stir with fork and add water by tablespoons. Dough will come together into ball.
- Cover dough with plastic wrap and let rest for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide dough into 4 pieces.
- Roll out dough, one piece at a time, until it is about 1/8 inch thick (3 cm).
- Cut rolled dough into serving-sized pieces. Prick each cracker several times with a fork.
- Place crackers on parchment-covered baking sheet.
- Bake crackers for 12 minutes. They will be lightly browned on edges when done.
- Allow to cool completely on wire racks.
Chickpea and White Bean Hummus
- 1 15 oz. can garbanzo beans
- 1 15 oz. can white beans
- 3 tbsp lemon juice
- 2 tsp cumin
- 2 cloves garlic, chopped
- a few dashes hot sauce, we like Cholula
- 1 tsp salt
- 1/2 cup olive oil
- Rinse and drain beans.
- Combine beans, lemon, cumin, garlic, hot sauce, salt and half of the olive oil. Place combination in bowl of a food processor in a regular bowl with stick blender at the ready.
- Process mixture until smooth, adding more olive oil in order to reach desired consistency.
- Serve with a drizzle of olive oil and a crack of black pepper.