Monday, May 21, 2012

Thai Basil Hummus and Sesame Garlic Crackers

I'm not a huge fan of chick peas - garbanzo beans - tiny sandboxes in my mouth. Yuck-o. However, I love legumes and when I stumbled across this recipe on A Girl and Her Fork, my mouth started to water and I confessed that I would make the Thai Basil Hummus for this weeks potluck at work.  Ally, has made this specific hummus with Canellini beans instead of Garbanzo's and thank goodness really, because it's yummier now. Not that it wouldn't have been before, like I said not a fan of tiny knuckles!

I made my own crackers today, too because I have been experimenting for months and they are finally (almost) what I want them to be. I first embarked upon the journey of homemade crackers because I HATE to spend $3.50 on a box of water crackers when I have flour in the house at all times and fancy myself a competent cook.



 Thai Basil Hummus 

Ingredients

2 (15 oz.) cans of cannellini beans, drained and rinsed
2 tablespoons of smooth peanut butter
2 tablespoons peanut oil 
3 fresh cloves of garlic, crushed
4 Tablespoons lime juice 
1 Bunch basil leaves, chopped

1/2 teaspoon cayenne pepper (or to taste - Ally's recipe called for 1/4 tsp)




salt and pepper to taste

Directions:

Put beans, peanut butter, oil and garlic in food processor and pulse a few times. 
Add 3 Tbs. of lime juice, the basil and seasonings.
Pulse until smooth.

(I found that when I chilled it for an hour and then added the last tablespoon of lime juice it added a really refreshing taste dimension. But if you just want to add all the Lime juice right up front, that'll work too.)




Sesame Garlic Crackers

Ingredients:

2 cups flour
3 T olive oil
8 T water
2 T sesame seeds
1 tsp. garlic salt

Directions:

Preheat oven to 400.
Mix all ingredients in a food processor until a dough ball forms. ( if the mixture is crumbly add a tiny bit of water - too sticky, add some flour).
Lay ball of dough on a parchmented  or floured surface and begin to flatten ball first with your hands then with the rolling pin)
Once you have the dough very thin (1/4 inch or thinner) cut dough into the desired shape. For mine I just wanted little squares.
Cook for about 7 minutes (depending on thickness) and keep an on them! 
When they're golden remove them from the oven and cool completely.

Serve!







2 comments:

  1. Oh wow Gwen!! This duo sounds and looks so divine!!

    ReplyDelete
    Replies
    1. Kendra!!! So awesome to see you here! I'd love to do a Fern and Dandy give away for you...get the word out!!! Thanks for visiting! XOXO

      Delete