chick­pea za'atar crack­ers with cu­cum­ber yoghurt dip

donna hay - Fresh + Light - - Fresh -

chick­pea za'atar crack­ers with cu­cum­ber yoghurt dip

2½ cups (375g) chick­pea (be­san) flour

1½ tea­spoons bak­ing pow­der

1 tea­spoon sea salt flakes

½ cup (125ml) ex­tra vir­gin olive oil, plus ex­tra for brush­ing and ex­tra to serve

½ cup (125ml) wa­ter

1¼ cups (350g) nat­u­ral Greek-style (thick) yoghurt

1 ta­ble­spoon za'atar

1 Le­banese cu­cum­ber, de­seeded and grated

1 long green chilli, thinly sliced

Place the chick­pea flour, bak­ing pow­der and salt in a large bowl and mix to com­bine. Make a well in the cen­tre, add the oil, wa­ter and ¼ cup (70g) of the yoghurt and mix un­til a dough forms. Turn out onto a clean sur­face and bring the mix­ture to­gether to form a smooth dough. Di­vide in half and roll out each half be­tween 2 sheets of non-stick bak­ing pa­per to 2mm-thick.

Pre­heat oven to 160°C (325°F). Brush the top of the dough with oil and sprin­kle with the za'atar. Cut into 3.5cm x 10cm lengths. Place the crack­ers on 2 large oven trays lined with non-stick bak­ing pa­per. Cook for 10–12 min­utes or un­til light golden brown and crisp. Set aside to cool com­pletely.

Place the cu­cum­ber, chilli and re­main­ing yoghurt in a small bowl, mix to com­bine and driz­zle with the ex­tra oil. Serve the crack­ers with the cu­cum­ber yoghurt dip. SERVES 4.

+ Za'atar is a Mid­dle Eastern spice mix made from dried herbs, sesame seeds and sumac. Find it at some su­per­mar­kets and spice shops.

Tip: Any re­main­ing crack­ers can be kept in an air­tight con­tainer for up to 1 week.

These easy crack­ers are great to make ahead and en­joy dur­ing the week with our nat­u­rally creamy yoghurt dip. The ex­tra vir­gin olive oil guar­an­tees a crisp, golden finish.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.