Industrial crackers can not be compared with something like this, homemade. You exactly know what you put and how you put…. flour from whole grains, sunflower seeds, pumpkin seeds, olive oil, himalayan salt.. You and your close deserve something like this. With home prepared dip with composition of chickpeas, sesame, olive oil a little salt this integral crackers are the perfect snack for you and the one close to you, exceptionally if they are children, their body will be grateful and they will enjoy the tastiness.
(4 oven pans )
- 2 table spoons ( 30 grams ) of ground sunflower seeds
- 2 table spoons (20 grams) of ground pumpkin seeds
- 200 g of whole wheat, wheat, flour
- 230 g of soft flour
- the pinch of baking soda
- little Himalayan salt
- 100 ml olive oil
- about 250 ml of cold
In a mixing bowl put all the dry ingredients, mix them fine and then add olive oil and water, and again mix it, and knead it a bit. If the mixture is too thick add a little water if needed you can add a bit soft flour (the amount is diferent because each flour absorbs different amounts of liquid.
When you make nice dough, cover it in transparent foil and leave to rest for half an hour and then took part of the dough, thin it (adding a little flour that does not stick to the surface) you can make any forms you wish, put them on the baking can,and do small holes with fork so it does not inflates, smeared with a little olive oil and bake it for 12 minutes at 220 degrees.
Note: Try to make them thinner as much as you can, because they will grow and you want to make them crunchy… so just make them tiner and bake them a little longer to achieve the crunchiness that you desire.
For the chickpea dip you will need the next ingredients:
- 250 grams raw chickpeas
- 30 grams sesame seeds
- 50 ml olive oil
- little himalayan salt
- a couple of cloves of garlic ( if you want a gralic as spice add it )
- a bit lemon juice
Preparation for the chickpea dip:
Overnight soak the chickpeas into water and cook them the next day, about 10 minutes. Put the sesame in a small sauce pan, gently fry and grind (or if you use tahini).
If you place the garlic cloves, cut 2-3 and fry them on low heat in a little olive oil (until they get tender).
In blender put the chickpeas, sesame, garlic with olive oil, a little salt and possibly lemon. Mix everything well. Add a little water, preferably the water in which the chickpeas was cooked,so you get the desired density (when it cools down it will be a bit thicken).
Pour the dip into a bowl and chill before serving, and then add a bit olive or lemon oil to the taste.
Part dip can be set aside for a small child and for the adults you can add a little “more concrete” spice(hot pepper, chilli or something).
The chickpeas certainly can be cooked in bulk and then you can freeze them, and when you need you can take little by little, so make a dip for a few minutes.. they are extremely healthy.