Hello!! It’s been a while, over a week. I traveled last week for work to LA, so that kept me busy. My only other excuse is that I’m tired. If you missed my Instagram post the other day, I announced that I am pregnant (16 weeks). My entire first trimester I was extremely exhausted by 7pm, which was a great reason to go to bed with Juliet. So we both went to bed pretty much every night by 8pm. And even into my second trimester I’m still tired in the evenings. After Juliet went to bed was always blogging time, so now I am at a loss. I’m hoping I’ll become less tired soon and will have more time and energy to blog.
Let’s talk about these amazing homemade wheat thins and yummy (and so easy) hummus. I was super pleased with myself for two reasons last weekend when I made this wheat thin/hummus combo. First, both turned out awesome. Like better than I imagined they could turn out awesome. And secondly, I finally got some decent food shots with my new camera (a Canon 7D)! I’m starting to (slowly) learn how to use it (this model is so different than my Canon Rebel) and I also found the optimal place in my house with the right natural light. This is key for getting sharper images. Usually I stare, super dismayed, at my photos on my computer after shooting and wonder how the hell can I get sharper images? Time for practicing my photography skills is also something that has somewhat fallen by the wayside during this pregnancy, unfortunately.
But…I think this new location for shooting in my house with better light and the little I have been able to practice has been improving my photos (slowly).
I am always so excited about homemade crackers. I’ve made crackers a few times before and was again reminded how easy they are. Taking the time to make homemade crackers is so worth it. It’s very gratifying to have a healthy snack without any added preservatives (especially if you have little ones).
And what’s better to have with homemade crackers than homemade hummus? I whipped this up in about 5 minutes with items I had in my pantry. All you need is a food processor.
Have you ever tried making homemade crackers? Here are other recipes I’ve made over the past couple years:
- For the crackers:
- 1¼ cups whole wheat flour (I used white whole wheat because that’s what I had)
- 1½ tablespoons sugar
- ½ teaspoons table salt, plus additional for topping
- ¼ teaspoon paprika
- 4 tablespoons unsalted butter, cold is fine, cut into small bits
- For the roasted red pepper hummus:
- ½ to ¾ cup chopped jarred roasted red peppers
- One 15-ounce can chickpeas (I use Simply Balanced organic brand from Target)
- ¼ cup fresh lemon juice, about 1 large lemon
- ¼ cup tahini
- Half of a large garlic clove, minced
- 2 tablespoons olive oil, plus more for serving
- ½ teaspoon ground cumin
- Pinch cayenne pepper (optional)
- ½ to 1 teaspoon kosher salt, depending on taste
- For the crackers: In a food processor: Combine the flour, sugar, salt, paprika and butter in a food processor, pulsing the mixture until the butter is evenly disbursed in the crumbs. Drizzle in ¼ cup (60 ml) cold water with the machine running; run it until the mixture begins to form a ball.
- Heat your oven to 400 degrees. Either lightly grease baking sheets or line them with parchment paper.
- Roll your dough out, half at a time, to a large, very, very thin rectangle-ish shape on a well-floured counter. Frequently check to make sure your dough isn’t sticking; if it is, gently scrape a spatula underneath to lift it, then flour the counter again. Using a knife or pastry wheel, cut dough into about 1½-inch squares. Use a fork to poke holes in the crackers.
- Transfer crackers to baking sheets, spacing them only a little as they really don’t spread. Sprinkle with additional table salt if you’d like to approximate the salty exteriors of the store-bought crackers. Bake crackers until crisp and bronzed, about 5 to 7 minutes but please keep a close watch on the first batch as thinner crackers will bake faster and thicker ones will take longer.
- Cool in baking pans on racks. Crackers will keep in an airtight container officially for a week but ours are in fact two weeks old and still perfect. You can also freeze them in an airtight container between sheets of waxed paper for a couple months.
- For the hummus:In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for 30 seconds. This extra time helps “whip” or “cream” the tahini, making smooth and creamy.
- Add the olive oil, minced garlic, cumin, cayenne pepper and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.
- Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.
- Add peppers to hummus and continue to process for 1 to 2 minutes or until smooth.
- If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 1 to 3 tablespoons of water until the consistency is perfect.