Monday, January 24, 2011

Almond-Herb Crackers with Spicy Lentil Dip

Must. Try. Crackers.
Almond-Herb Crackers
Something about using ground almonds instead of flour makes these melt in your mouth. Holy cow. Amazing. Adapted from Elana's Kitchen.

2 c almonds
3/4 t salt
2 T dried herbs (I used thyme)
1 T oil
2 T water

Preheat oven to 350F
Grind almonds in food processor (or blender) until it reaches the consistency of flour.
Add salt and herbs and pulse until combined.
Whisk together oil and water and mix into almond mixture.
Form dough into a ball and roll out between 2 pieces of parchment paper, until about 1/8" thick.
Remove top piece of parchment paper and transfer onto a baking sheet.
Cut into rolled out dough into squares (or whatever shape you want your crackers to be).
Bake for 10-15 minutes, until golden brown.
Devour. Or enjoy with a dip (like the one below), but I found this to be unnecessary. Yeah, they're that good.

Spicy Lentil Dip
1 c cooked lentils
4 cloves of garlic, minced
2 t ground coriander
1 t ground cumin
1/2 t ground turmeric
1/2 t chili powder
1/2 t ground ginger

Combine all ingredients in a small saucepan.
Cook gently over low heat for 5 minutes, stirring occasionally.
Allow to cool before serving.
*All of these items can be bought in bulk. Except the garlic cloves, I bought those from Tantre Farm when they still came to the farmer's market (which they stopped doing after November, tear tear)

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