A healthy gluten-free alternative to processed crackers like CHEEZ-ITs®, these crackers are great as an appetizer served with hummus. The chickpeas in the hummus are soaked overnight and then simmered with kombu, a sea vegetable, which diminishes gastrointestinal irritability and adds minerals to the beans.
- ¾ cup brown rice flour
- 2 Tbs tapioca flour
- 2 Tbs potato starch
- ⅛ tsp xanthan gum
- 2 cups goat cheddar, grated
- 2 Tbs coconut oil
- 1 large egg, room temperature
- 1 Tbs water
- 1 tsp sea salt
- 1 pinch black pepper, freshly ground
- ¾ cup garbanzo beans, soaked overnight
- 1 3-inch strip kombu
- 2 Tbs tahini
- 2 large lemons, zested and juiced
- ¾ cup fresh parsley
- ½ cup olive oil, more as needed
- 2 cloves garlic
- 2 tsp cumin seeds, toasted and ground
- ½ tsp sea salt
- 1 pinch cayenne
- paprika, for garnish
- Preheat oven to 350°F.
- In large bowl, combine flours, starch, and xanthan gum. Whisk to combine. Add cheese and stir to combine.
- Melt coconut oil over low heat, then cool enough so that it won't cook the egg when mixed. Transfer to a small bowl.
- Add egg, water, salt, and pepper to coconut oil. Whisk to combine.
- Combine the wet and dry ingredients in a large bowl and mix well until solid dough forms. Roll dough into a ball and place between two pieces of parchment paper. Use a rolling pin to roll dough out very thinly without breaking. The dough will break a little around the edges. Use your fingers to press it back together.
- Once dough is rolled out, score into desired shapes and place parchment paper on a baking sheet; place in freezer for 15 minutes to rest.
- Remove from freezer and bake for 25 minutes. Crackers should be golden brown. Allow to cool before serving.
- Drain and rinse soaked garbanzo beans and place in a pot with kombu and enough water to cover beans by 2 inches. Bring to a boil and simmer for about 1 hour or until tender. Drain, remove kombu, and reserve cooking liquid. Allow beans to cool to room temperature.
- In a medium bowl, whisk together tahini and lemon juice until light and fluffy.
- Place cooled garbanzo beans, lemon-tahini mixture, and remaining ingredients in a food processor and process until smooth. Taste and adjust seasoning if necessary. If more moisture is needed, add a little of the reserved bean liquid. Garnish with paprika.
- Serve with cheese crackers.
Soak ½ cup of sun dried tomatoes and process into hummus along with the chickpeas for a tangy, flavorful dip.