I'm addicted to making crackers and storing them in a large mason jar. When I get home from a trail run, bike ride, or work, I'm starving and need an instant snack. Instead of digging a spoon into a bowl of homemade chocolate ice cream or a eating a spoonful of peanut butter covered in chocolate chips (yes, it still can happen), I stretch my hand into the half gallon mason jar that sits on my counter full of fresh crackers. I dip the crunchy crackers into homemade hummus and it hits the spot.
If you are looking for a simple fast cracker, I posted this recipe several months back - Thin Wheat Crackers . If you need a cracker with a hint of sugar, try my recent favorite - Toasted Almond Crackers. Amy Pennington is an amazing author, gardener, and cook. We have her book, Urban Pantry listed under our "book tab" so be sure to check it out. Her recipes are simple and pantry friendly.
Now, for the homemade hummus. I've adapted this recipe from The Vegan's Cook Bible. I often double the recipe so I have even more to freeze in small containers.
Roasted Vegetable Hummus
4 cloves, garlic
2 onions, quartered
3 carrots, cut into 1 inch pieces
1 red bell pepper, quartered
1 can chickpeas
2 tbsp lemon juice
2 tbsp Peanut Sauce or Tahini
1 tsp ground cinnamon
dash sea salt
1/4 cup of apple juice (add before processing)
1/2 tsp honey
On a baking sheet lined with foil, combine all the veggies, drizzle olive oil over and toss well to coat. Roast in a preheated oven at 400 degrees for 40 minutes or until soft and browned. It's ok if the edges of your veggies are slightly burnt and crisp. Let cool.
Combine veggies, 2 tablespoons of olive oil and additional ingredients. Blend until smooth.
Transfer into smaller containers and freeze. Enjoy! - amy w.