So while my last post was about the Grilled Pineapple Mojito cocktail I enjoyed sipping last weekend, I forgot to mention that these seeded rye crackers with avocado hummus were amongst the few munchies which I came along. I must say these crackers were super yummy and hearty and the avocado hummus was to die for. Hummus is an amazing dip which when served in a party will never go wrong. I haven’t seen anyone yet who doesn’t like hummus. On the contrary, I have seen friends fighting over the last bit of this humble yet flavorful dip. It was ages back when I made my first hummus, and I have made quite a many variations. And this time, it was about avocado. Two of my favorite things when went into this dip, it became a party. I can eat avocados in any form. The velvety buttery texture which avocado lent to hummus took it to the next level. I didn’t realize when the bowl was got licked all clean. And the crackers were super thin and super crispy, studded with sesame and poppy seeds, just like you would want them to be.
- 300 gm rye flour, plus extra for dusting
- 1 tsp salt
- ½ tsp baking powder
- 1 tsp honey
- 30 gm butter, softened
- 1 egg white
- mixture of seeds, such as caraway, anise, poppy, sesame
- 1 ripe avocado, peeled and deseeded
- 2 cup boiled chickpeas
- 4 tbsp tahini
- 4 tbsp lemon juice
- 1/2 cup of liquid from boiling of chickpeas
- 6 cloves of garlic
- 4 tbsp extra virgin olive oil, plus extra for topping
- 1 tsp salt
- handful of fresh mint leaves
- 2 tbsp roughly chopped walnuts/almonds
- Preheat the oven to 200 C. Put the flour in a large bowl. Add the salt, baking powder, honey and butter. Mix thoroughly, then start slowly adding 175 ml water, stirring until you have a soft dough. Generously flour a work surface and turn out the dough. Roll the dough out thinly. Cut out 4 inch rounds. Cut a small hole in the middle of the rounds.
- Place the rounds on baking trays lined with parchment paper and prick the crackers all over with a fork. For the topping, whisk the egg white with 1 tablespoon water and brush over the crackers. Sprinkle with your choice of seeds and press down lightly. Bake for 12-15 minutes. Remove and leave to cool on a wire rack.
- Blend all the ingredients except walnuts and mint leaves together in a food processor, until very smooth. Pour into a serving bowl. Top with extra olive oil, chopped mint leaves and nuts. Serve with crackers.
That looks super stunning! And I am so going to make those crackers ..