I'm a member of the Secret Recipe Club and each month we are assigned a blog to pick a recipe from and make it and then blog about it.
I had that problem this month.
It was time for my monthly Secret Recipe Club reveal and my assigned blog was Things I made Today
Vicki has all kinds of good stuff going on, and her blog is beautiful as well. Really gorgeous pictures, mouthwatering in fact, but...
Rather than go through the whole blog to find a recipe, I was brought up short here.
I love Hummus, and in fact since I learned how to make your basic, everyday, hummus, I've gotten bold and pushed the envelope and made a bunch of different flavour profiles.
Just had never thought of Horseradish Hummus. I love horseradish anyway, but there was nary a root to be found in our area and I'm sure if I asked our local grocery store, they'd just look at me and shrug.
If we were still living at our old place, I could have just run outside and picked or rather, dug some up.
But I had to try this, so I used some horseradish I had in the fridge for flavour. And after I tasted it, I really didn't want to share.
But I did.
And I wanted something to go with it, so I tried these out. Sea Salt and Fennel Crackers.
I've been hooked on home made crackers since I tried making some seeded crackers a couple of months ago, and these are just as good.
Just thought I would throw that in for free. I did find that the salt was a little too much for me, as I rarely use salt, but I wondered how some chia, sesame and flax seeds would work with the crackers.
Sea Salt and Fennel Crackers
Bake at 425 degrees for 10-14 minutes
3 cups flour, I used what I had which was white flour
2 teaspoons sugar
2 teaspoons sea salt, plus extra for topping - I used Redmond's natural Sea Salt
1 tablespoon butter chopped into small pieces
3 tablespoons olive oil
1 cup water (may not need all the water) plus a little to brush the top of the crackers with
Fennel Seeds for topping (I used my mortar and pestle to break them up a little and get that fennel flavour going.
Preheat the oven to 425 degrees.
Sift the flour, salt and sugar together. Add the oil, butter and water slowly into the bowl of the mixer and mix together thoroughly. (I didn't use all the water) until a thick sticky dough forms. Set aside to rest for a few minutes while you get out the fennel and sea salt for topping the crackers.
Brush top with a little water and sprinkle the sea salt and fennel on top.
1 can (15 oz.) Chickpeas, drained and rinsed
2 tablespoons Tahini
1/2 teaspoon Baklouti Green Chile Fused Olive Oil
2 tablespoons Lime Juice
3 tablespoons Koroneiki Olive Oil
2 tablespoons Horseradish Sauce (Hot horseradish sauce)
+ Za'atar, Pine Nuts for topping and some Koroneiki Olive Oil
* I have to say that the original recipe called for 3 garlic cloves, but I got interrupted with a phone call in the middle of processing all of the ingredients, and the garlic didn't make it into the hummus.
Process all of the above ingredients and put into a pretty bowl and add a little Za'atar, Pine Nuts and a drizzle of Olive Oil and serve with the crackers.