So the challenge was to make Lavash Crackers and a dip, spread, salsa, or relish to accompany it. The rules allowed for unlimited cracker seasoning options and required that all dips be vegan and gluten free.
We used the Lavash Crackers recipe from Peter Reinhart’s The Bread Baker’s Apprentice.
While they baked, I made a batch of Roasted Garlic Hummus from the October 2008 issue of Veg Times.
Roasted Garlic Hummus
- Makes 2 cups
- 1 Tbs. plus 1/4 cup olive oil, divides, plus more for drizzling
- 1 28-ounce can chickpeas, rinsed and drained
- 1/2 cup lemon juice
- 3 Tbs. tahini
- Preheat oven to 350 degrees F. Cut tops from garlic heads on large sheet of foil, and drizzle with 1 Tbs. olive oil. Wrap garlic heads tightly in foil, and bake 30-45 minutes, or until garlic heads feel soft through foil. Cool in foil.
- Puree chickpeas 1 minutes in food processor, or until finely chopped. Add lemon juice, 1/4 cup olive oil, tahini, and 1/2 cup water. Blend chickpea mixture 2-3 minutes or until smooth.
- Squeeze roasted garlic pulp from each clove into chickpea mixture in bowl of food processor. Pulse hummus several times to combine. Season with salt and pepper. Spread in thin layer on parge plate, and drizzle with olive oil. Serve with whole-wheat pita wedges.
- 168 cal
- 5 g prot
- 8.5 g total fat (1 g sat fat)
- 20 g carb
- 0 mg chol
- 184 mg sod
- 3 g fiber
- less than 1 g sugars
- 3 WW points
The Lavash Cracker Recipe allows for infinite variations. One could even top them with sugar and spices and make all sorts of sweet crackers to go with dessert spreads and dips. Even though I did all the work, I felt quite decadent while eating these babies. Let's face it, homemade crackers are pretty rare. I imagine they'd make a great gift, too! Package them up with a homemade spread and shazzam! You're a punk-rock pastry pollyanna.