DATE: CATEGORY:Gluten-Free

Gluten-Free Cheese Crackers with Lemon-Parsley Hummus

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.

 

Gluten-Free Cheese Crackers With Lemon-Parsley Hummus
 
Author:
Serves: 25 pieces
Ingredients
For the Cheese Crackers:
  • 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
For the Hummus:
  • 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
Instructions
For the Cheese Crackers:
  1. Preheat oven to 350°F.
  2. In large bowl, combine flours, starch, and xanthan gum. Whisk to combine. Add cheese and stir to combine.
  3. Melt coconut oil over low heat, then cool enough so that it won't cook the egg when mixed. Transfer to a small bowl.
  4. Add egg, water, salt, and pepper to coconut oil. Whisk to combine.
  5. 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.
  6. 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.
  7. Remove from freezer and bake for 25 minutes. Crackers should be golden brown. Allow to cool before serving.
For the Hummus:
  1. 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.
  2. In a medium bowl, whisk together tahini and lemon juice until light and fluffy.
  3. 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.
  4. Serve with cheese crackers.
Notes
Optional:
Soak ½ cup of sun dried tomatoes and process into hummus along with the chickpeas for a tangy, flavorful dip.

Allergens:
dairy
eggs
nightshades
sesame

 

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