Do you need a healthy change with your TV snacks? Here’s an easy, nutritional, full of fibre kind of snack that you can enjoy while watching your favourite TV show or the upcoming Super Bowl game.

Most people are familiar with hummus, made with cooked chickpeas and seasoned with earthy spices – this recipe follows a traditional method, but with a few extra tips to cook the chickpeas further in bicarbonate of soda (makes them extra tender) and to add iced water (for a creamier texture).

The crackers are perfect with the hummus dip, especially as the dukkah spice blend really adds some depth to them and marries the cracker and dip perfectly.

Traditionally, dukkah is eaten with pieces of bread that are dipped in olive oil with a final dip in the dukkah mixture. If you have some spare gluten-free bread, especially baguette pieces or bread rolls, try this combination out.

So, sit back and enjoy the show or game without feeling guilty about snacking! It’s all good for you.

For the hummus dip:

Ingredients:
  • 250g tinned chickpeas/garbanzos, drained
  • ½ teaspoon bicarbonate of soda
  • 1 lemon, squeezed
  • 1 garlic, chopped roughly
  • ½ teaspoon salt
  • 2 tablespoons Tahini (sesame paste)
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 – 3 tablespoons iced water
  • Extra whole chickpeas, for garnishing
  • 1 red chilli, sliced finely, for garnishing
  • A few fresh coriander leaves, for garnishing

Step by Step Instructions

1. Rinse the chickpeas and place them in a small saucepan.

2. Fill the saucepan with water until the chickpeas are submerged.

3. Add the bicarb. of soda, mix and bring to the boil.

4. Bring down the heat to a simmer and cook for 20 minutes.

5. Blend the lemon juice, garlic and salt together. Allow to rest for at least 10 minutes.

6. Drain the chickpeas and allow to cool.

7. Using a food processor, blend the lemon juice mixture for a few seconds.

8. Add the chickpeas and blend for 30 seconds, scraping down the sides and blend again for 15 seconds.

9. Add the Tahini, blending well.
10. While the blades are running, add the iced water gradually, until the hummus looks smooth, pale and creamy. The chilled water creates this texture.
11. Add the cumin and olive oil. Blend well.
12. Taste and add more salt, lemon or cumin if needed.
Keeps in a sealed container for 3 days in the refrigerator.

For the chickpea dukkah crackers:

Ingredients:
  • 90g chickpea/garbanzo/besan flour
  • 60g quinoa flour (or grind white quinoa into flour)
  • 60g almond meal (finely ground almonds with skins)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon xanthan gum or 1 teaspoon psyllium husk
  • 3 tablespoons olive oil
  • 70ml warm water
  • Extra olive oil, for brushing
  • Extra salt, for sprinkling
  • 1-2 tablespoons store-bought or homemade dukkah spice blend, for sprinkling

Step by Step Instructions

1. Place all the dry ingredients in a food processor and mix briefly.

2. Add the olive oil and blend for a few seconds.

3. Add the warm water gradually until the mixture comes together.

4. If your food processor has a “knead” option, knead for a few minutes, otherwise remove the dough onto a countertop and knead by hand for a few minutes.

5. Cover and rest for 10 minutes.

6. Preheat the oven to 180C/350F.

7. Divide the dough in half and place one between two baking papers.

8. Start rolling out the dough until it measures about ½ cm.

9. Cut out even rectangular shapes.

10. Place them on a baking tray and brush them with some olive oil.

11. Sprinkle the dukkah spice blend and some extra salt on top of the crackers, pressing down slightly with your fingers or the brush.

12. Bake for 15 minutes.
13. Allow to cool for 5 minutes on the baking tray.
14. Remove the crackers to a wire rack to dry and cool down further.
15. Store in an airtight container.
Makes 50 crackers.

Keeps for 5 days.

For the homemade dukkah spice blend

Ingredients:
  • 100g whole almonds, skins removed
  • 70g sesame seeds
  • 1 ½ tablespoons coriander seeds
  • 1 teaspoon cumin powder
  • 3 teaspoons cumin seeds
  • ½ teaspoon fennel seeds
  • ¾ teaspoon freshly cracked black pepper
  • ¾ teaspoon salt
  • 1 teaspoon dried chilli flakes

Step by Step Instructions

1. Roast the almonds in a dry pan on medium heat until the almonds turn golden. Keep stirring them and don’t leave them unattended as nuts burn very suddenly.

2. Remove the almonds to cool down on a plate.

3. Measure all the sesame seeds and spices in a small bowl and add them to the dry pan.

4. Dry roast the mixture, stirring continuously until they appear nicely roasted. At this stage, your kitchen will smell magical with the aroma of these roasted spices.

5. Remove to the same plate as the almonds to cool down completely.

6. Once cooled, add the almonds, sesame seeds and spice mixture to a food processor.

7. Pulse or gently process the mixture until it appears crumbly. Don’t over mix it otherwise it may turn into almond butter!

8. Keep the dukkah mixture in a sealed glass jar.

Keeps for 2 weeks either at room temperature or refrigerated.

Dukkah can be used as a cracker topping, bread topping, meat coating, salad topping and haloumi cheese coating.