Sundays are officially known as “baking days”.
Especially when the days get colder and your body asks or warmer foods and a good family seat down around the table. To me is all about the ritual of cooking, eating good and deliciously food in a sort of ritual of warmth and togetherness. Hence, the best thing is definitely to cook something with your heart and seat with your friends and loved ones (including your cats) around a table to sample a range of different favours, textures and aromas. Yummy!
I have been wanting to use Garbanzo* bean flour for quite some time as I have heard that it has a delicious nutlike taste and buttery texture. Garbanzo or Chickpea flour is an amazing ingredient as it provides a concentrated source of protein fibre and iron and is also gluten-free. This flour is very versatile and healthier option of dough (great for pizzas as well). So I made these light crackers with a lot of herbs, spices (no eggs, no milk, no sugar) and with Za’atar (Za’atar is a middle eastern term to refer to a combination of herbs like thyme, sumac, marjoram, etc.). It was so simple and easy to make. Plus the added olive oil and fennel was just so amazing and fragrant…. Hum… Absolutely crunchy and to die for.
This is the kind of recipe where you can be creative and use all types of different herbs and spices and create a whole range of flavours.
Because I was under “cooking/baking” mood I have also made a beautiful ‘Chestnut hummus’ which you can also read all about here … But basically, both things didn’t take me longer than 20/25 minutes to make… and Voila… Perfect snack or starter to gather all family around the table…
Also, it is a great excuse to take that old rolling pin out of the drawer and make your grandma proud of your fantastic rolling skills 🙂
*Garbanzo is a Spanish word that originated in the 18th century that means Chickpea and that is more commonly used in North America.
- 2 cups garbanzo bean (chickpea) flour
- 2 tbsp extra virgin olive oil, plus more for brushing
- 1 tsp baking powder (I used gluten-free one)
- 1 tsp fine grain sea salt
- 1/3 cup + 1-2 tablespoons warm water, plus more if needed
- 2 tbsp za'atar *
- 1 tbsp fennel seeds
- maldon sea salt for garnishing
- 3 tbsp dried thyme
- 2 tbsps dried marjoram
- 3 tsp sumac
- Pinch of fine grain sea salt
- 2 tbsp toasted sesame seeds
- For the *za'atar
- Grind the marjoram and thyme until crushed. Slowly add the sumac and salt, grind again until well mixed. Add in the toasted sesame seeds and set aside
- Store leftovers (if any) in a lidded jar at room temp and use with salads and other middle eastern inspired dishes.
- To make the dough
- In a large mixing bowl, whisk the flour with the salt and the baking powder until well combined. Using your hands, rub the olive oil into the flour and massage it gently for about 2 minutes - make sure there are no large clumps.
- Transfer the flour mixture to a food processor and with the processor running, drizzle the 1/3 cup of warm water until the mixture starts to comes together. Add more water by the 1/2 tablespoon until dough ball has formed.
- Knead the dough for about 5 minutes. Cover it with plastic wrap and let it rest in the fridge for 10 minutes.
- To make the crackers
- Preheat oven to 250°C and line one baking tray with parchment paper.
- Prepare a flat work surface with one piece of parchment paper. Place the dough on top of one piece of parchment, wet your hands a bit and flatten the dough with your palm. Cover dough with second piece of parchment and roll out to with a rolling pin until you get a really thin dough.
- Trim edges and set scraps to the side, sprinkle with za'atar and fennel. Use your rolling pin and roll over the dough once more to push the herbs and spices into the dough's surface. Using a pastry brush, lightly brush tops of crackers with olive oil, sprinkle with maldon sea salt.
- Transfer the crackers to prepared baking sheet and bake for 12-15 minutes rotating halfway through - crackers will be lightly browned on the edges when done. Remove from oven and let crackers cool. Serve with hummus or any other dip of your choice.
- Crackers can be stored in an air-tight container at room temp for up to 4 days.