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Hummus Dip
with
Gluten-Free Chickpea Dukkah Crackers
* *
Do you need a healthy change with your TV snacks? Here’s an easy, nutritional, full of fibre snack that you can enjoy while watching your favourite TV show.
Hummus Dip
Most people are familiar with hummus, made with cooked chickpeas and seasoned with earthy spices – this recipe follows a traditional method, but with a few extra tips to cook the chickpeas further in bicarbonate of soda (this makes them extra tender) and to add iced water (for a creamier texture).
Gluten-Free Chickpea Dukkah Crackers
The crackers are perfect with the hummus dip, especially as the dukkah spice blend really adds some Mediterranean flavours to them and goes with the hummus dip well.
Homemade Dukkah Spice Blend
Dukkah is a dry roasted spice blend mainly made with almonds, sesame seeds and dried whole spices. This combination is crushed into a grainy mixture that is delicious and aromatic in many dishes, including as a flavouring in the chickpea crackers.
Traditionally, dukkah is eaten with pieces of bread that are dipped in olive oil with a final dip in the dukkah mixture. If you have some spare gluten-free bread, especially baguette pieces or bread rolls, try this combination out.
You can increase the portions in the recipe card to make a jar full of the dukkah blend for other recipes. The dukkah keeps for 2 weeks chilled in a glass jar.
Traditionally, dukkah is eaten with pieces of bread that are dipped in olive oil with a final dip in the dukkah mixture. If you have some spare gluten-free bread, especially baguette pieces or bread rolls, try this combination out.
You can increase the portions in the recipe card to make a jar full of the dukkah blend for other recipes. The dukkah keeps for 2 weeks chilled in a glass jar.
Dukkah can be used as a cracker topping, bread topping, meat coating, salad topping and haloumi cheese coating.
Hummus Dip with Gluten-Free Chickpea Dukkah Crackers
Equipment
Ingredients
HOMEMADE HUMMUS DIP
- 250 g tinned chickpeas/garbanzos, drained
- ½ tsp bicarbonate of soda/baking soda
- 1 lemon, juiced
- 1 garlic, chopped roughly
- ½ tsp salt
- 2 tbsp Tahini (sesame paste)
- ½ tsp ground cumin
- 2-3 tbsp olive oil
- 2-3 tbsp iced cold water
- 1 red chilli, sliced finely, for garnishing
- extra whole chickpeas, for garnishing
- fresh coriander leaves, for garnishing
HOMEMADE DUKKAH SPICE BLEND
- 80 g whole almonds, skins removed
- 50 g sesame seeds
- 1 tbsp coriander seeds
- ¾ tsp cumin powder
- 2 tsp cumin seeds
- ¼ tsp fennel seeds
- ½ tsp freshly cracked black pepper
- ½ tsp sea salt
- ½ tsp dried chilli flakes
GLUTEN-FREE CHICKPEA DUKKAH CRACKERS
Dry Ingredients
- 90 g chickpea/garbanzo/besan flour
- 60 g quinoa flour (or grind white quinoa into flour)
- 60 g almond meal (finely ground almonds with skins)
- 2 tbsp store-bought or homemade dukkah spice blend
- ½ tsp sea salt
- 1 tsp gluten-free baking powder
- ½ tsp xanthan gum, or
- 1 tsp psyllium husk powder
Wet Ingredients
- 3 tbsp olive oil
- 70 ml warm water
- extra olive oil, for brushing
- extra sea salt, for sprinkling
- 1-2 tbsp store-bought or homemade dukkah spice blend, for sprinkling
Instructions
HOMEMADE HUMMUS DIP
- Rinse the chickpeas and place them in a small saucepan.
- Fill the saucepan with water until the chickpeas are submerged.
- Add the bicarb. of soda, mix and bring to a boil.
- Bring down the heat to a simmer and cook for 20 minutes.
- Turn the heat off and drain the chickpeas and allow to cool in the saucepan.
- Blend the lemon juice, garlic and salt together. Allow to rest for at least 10 minutes.
- Using a food processor, blend the lemon juice mixture for a few seconds.
- Add the chickpeas and blend for 30 seconds, scraping down the sides and blend again for 15 seconds.
- Add the Tahini. Blend well.
- While the blades are running, add the iced water gradually, until the hummus looks smooth, pale and creamy.
- Add the ground cumin and olive oil. Blend well.
- Taste the hummus and add more salt, lemon or cumin if needed. Cover and chill until serving.
HOMEMADE DUKKAH SPICE BLEND
- Roast the almonds in a dry pan on medium heat until the almonds turn golden. Keep stirring them and don’t leave them unattended.
- Remove the almonds to cool down on a plate.
- Measure all the sesame seeds and spices in a small bowl and add them to the dry pan.
- Dry roast the mixture, stirring continuously until they appear nicely roasted. At this stage, your kitchen will smell magical with the aroma of these roasted spices.
- Remove to the same plate as the almonds to cool down completely.
- Once cooled, add the almonds, sesame seeds and spice mixture to a food processor.
- Pulse or gently process the mixture until it appears crumbly. Don’t over mix it otherwise it may turn into almond butter! Set aside.
GLUTEN-FREE CHICKPEA DUKKAH CRACKERS
- Place all the dry ingredients in a food processor and mix briefly.
- Add the olive oil and blend for a few seconds.
- Add the warm water gradually until the mixture comes together.
- Transfer the dough onto a countertop and knead by hand for a few minutes.
- Cover and rest for 10 minutes.
- Preheat the oven to 180°C/350°F.
- Divide the dough in half and place the dough between two baking papers.
- Divide the dough in half and place one between two baking papers.
- Tidy the edges by creating straight sides and cutting out even rectangular shapes.
- Place them on a baking tray and brush them with some olive oil.
- Sprinkle the dukkah spice blend and some extra salt on top of the crackers, pressing down slightly with your fingers or the brush.
- Bake for 15 minutes.
- Allow to cool for 5 minutes on the baking tray.
- Transfer the crackers to a wire rack to dry and cool down further before storing them in an airtight container.
Notes
- The hummus keeps chilled in a sealed container for 3 days
- The chickpea crackers make 50 crackers minimum if you select 1x. They keep for 5 days in a sealed container or tin for 5 days at room temperature
- Not suitable to freeze
