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Smoked Quinoa Crackers with Caramelised Onion Hummus - rich creamy hummus made from fava beans goes so perfectly with these super tasty little crackers! Vegan and Gluten Free | thecookandhim.com

Smoked Quinoa Crackers with Caramelised Onion Hummus

Prep: 60 mins | Cook: 20 mins | Total: 80 mins | Quantity: 30 cookies (approx.)

Ingredients

Crackers

  • 1/2 cup Hodmedods Smoked Quinoa
  • 1 cup vegetable stock (or 1 cup water and a vegetable stock cube)
  • 1 cup Hodmedods Yellow Pea Flour
  • 1 tsp baking powder
  • 1 tblsp Hodmedods Camelina Seeds
  • 1 tblsp poppy seeds
  • 1 tsp salt
  • 3 tblsp olive oil
  • 3-5 tblsp cold water

Hummus

  • 1 cup Hodmedods Split Fava Beans
  • 3 brown skin onions – peeled and finely sliced
  • 4 cloves garlic – peeled and finely sliced
  • 1/2 lemon – juice
  • 1 tblsp tahini
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1-2 tblsp olive oil +  a drizzle
  • salt and pepper

Instructions

  1. Start by cooking the fava beans - put into a non-stick saucepan, cover with water and gently simmer for around 45 minutes until soft, stir frequently and top up with water as needed
  2. While the fava beans are cooking, gently fry the onions with the garlic and a  drizzle of olive oil over a low-medium heat, stirring frequently, for around 20 minutes until the onions are very soft and lightly caramelised
  3. Cook the quinoa in the vegetable stock for 10-15 minutes until all the liquid is absorbed and the quinoa is fluffy, stirring from time to time
  4. Once the fava beans, onions and quinoa are cooked set aside for around half an hour to cool
  5. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 large baking trays with parchment or silicon mats
  6. To make the crackers put the quinoa into a food processor along with the flour, baking powder, salt, both the seeds and the olive oil.  Whizz until just blended together
  7. Add the water 1-2 tblsp at a time until  a soft dough starts to form then tip out onto a sheet of baking parchment.  Knead very lightly to bring the dough together then lay another sheet of parchment over the top and roll out to about 5mm thick
  8. Bake for 20 minutes until lightly golden then leave to cool
  9. While they're cooking finish the hummus - put the cooled fava beans into a food processor along with the cooked onions and garlic, reserving a spoonful for the top for decoration if you like!  Add the remaining hummus ingredients and whizz until well blended and smooth.  Taste for seasoning
  10. Store both in airtight containers, keeping the hummus in the fridge

Recipe by The Cook & Him at https://thecookandhim.com/recipes/smoked-quinoa-crackers-with-caramelised-onion-hummus/