Servings:
4
Prep time:
40
Cooking time:
50
INGREDIENTS
- For crackers:
- - 100 g of corn flour
- - 100 g flour
- - 5 tablespoons extra virgin olive oil
- - salt
- For the hummus:
- - 150 g of dried peas
- - 30 g of dried tomatoes
- - 3 tablespoons lemon juice
- - 2 tablespoons of tahini
- - 1 tablespoon extra virgin olive oil
- - salt
- - paprika
INSTRUCTIONS
- Mix the flour with corn flour, stir in the oil and then add a little water a bit at a time until dough is firm and elastic. Let stand covered for 30 minutes.
- Drain the soaked peas, pour into a saucepan, cover with water and boil for 50 minutes, lifting the outcropping foam if necessary.
- Roll out the dough rested in the meantime in a thin sheet. With christmas cookie cutters cut the crackers and then bake for 12 minutes at 180 ° C. Take out of the oven and let cool completely on a rack.
- Drain the peas, preserving a bit of the broth, for the salt and finally add the sun-dried tomatoes cutted into thin slices. Mix well and keep the hummus in the refrigerator until ready to serve.
- Sprinkle the hummus with paprika, possibly with a little olive oil, and serve it on the table along with crackers.
