I have always been a snacker. After school memories as a latchkey kid involved cracking open the pantry door and scanning the shelves for a nibble that would hold me over until dinner. They were usually packaged snacks preferably salty and crunchy. I credit those days for my never-ending love of pretzels or crackers in any form. I would go through phases of my addictive snack of choice.
As an adult I have not lost this fondness for snacks, but as a more educated eater, those unrecognizable and unpronounceable ingredients stop me before I put the box or bag in my cart. Armed with a little extra time, instead of buying packaged multigrain crackers I baked a batch of seedy crisps, and I whipped up hummus to go along with them. My after work snack was complete, and I still saved room for dinner.
Adapted from Alton Brown
5 oz. whole wheat flour
4-3/4 oz. all-purpose flour plus additional for dusting
1/3 cup poppy seeds
1/3 cup sesame seeds
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
3 tablespoons olive oil
6-1/2 oz. water
In a medium bowl, combine both flours, poppy seeds, sesame seeds, salt and baking powder. Stir in the olive oil and then the water to create the dough. Transfer the dough to a lightly floured worksurface and knead 4-5 times. Divide into 8 equal pieces and allow the dough to rest for 15 minutes.
Preheat the oven to 450 degrees F.
Roll out the dough to 1/16th inch thickness. This can be done with a rolling pin or by using a pasta roller. For the pasta roller, flatten the dough to feed it through and continue sequentially to the thinnest setting possible without tearing the dough.
Transfer the rolled dough to a parchment lined baking sheet. Bake for 4 minutes, flip the crackers and then bake for an additional 4 minutes until deep golden brown. Cool before serving and break into rough pieces as desired. Store in an airtight container.
Makes 1 cup
3 garlic cloves, peeled
1-15 oz. can chickpeas, drained and rinsed
3 tablespoons tahini
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
Paprika for serving
Finely chop the garlic in a bowl of a food processor. Add the chickpeas, tahini, lemon juice, salt and pepper and process. While the food processor is running, drizzle in the olive oil through the feed tube and puree until the hummus is smooth and creamy. Dust with paprika before serving. Store in the refrigerator up to 1 week.