Oil-free Hummus Recipe & Socca Crackers

(For socca crackers recipe click here)

Serves

4-6

Ingredients

  • 1 x 420g can chickpeas
  • 1 lemon
  • 2 tbsp tahini
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp sea salt

Method

1. Drain and rinse the chickpeas, then add all of the ingredients to a food processor with 60ml water and blend until creamy and smooth.

2. Store in an airtight container in the fridge for up to 1 week.

Variations: add basil, sun-dried tomatoes, cumin seeds, more garlic or cooked beetroot.

Socca crackers

Makes

About 25 crackers

Ingredients

  • 75g gram flour
  • 5g nutritional yeast
  • ½ tsp sea salt
  • ¼ tsp garlic powder
  • ¼ tsp ground cumin
  • Baking sheet lined with parchment paper

Method

1. Preheat the oven to 200°C (400°F) Gas 6.

2. In a bowl, combine all the ingredients together with 200ml water using a whisk to remove any lumps.

3. Pour the mixture onto the baking sheet, spreading it out in an even layer, and bake in the preheated oven for 25–30 minutes.

4. After 20 minutes of cooking, take the socca flatbread out of the oven and slice it into crackers using a sharp knife before flipping them and placing them back onto the baking sheet.

5. Return to the oven to crisp up for 5–10 minutes. Remove from the oven and leave to cool.

6. Store in an airtight container.

Recipe extracted from Healthy Little Tummies by Claire Power, published by Ryland Peters & Small (£16.99). Photography by Clare Winfield © Ryland Peters & Small.

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