Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Stir together olives, shallots, vinegar, capers, parsley, crushed red pepper, and 2 tablespoons of the olive oil in a medium bowl; set tapenade aside.
Step 2
Bring water to a boil in a medium saucepan over medium-high. Slowly whisk in chickpea flour and 1 1/2 teaspoons of the salt; stir until smooth. Reduce heat to medium-low; slowly add remaining 3 tablespoons olive oil, and stir vigorously until smooth. Cook, stirring often, until mixture is tacky to the touch, 12 to 14 minutes. Let cool 5 minutes. Transfer mixture to a food processor; process until smooth, about 1 minute. Spread mixture on a rimmed baking sheet lined with plastic wrap. Top with another layer of plastic wrap, and press mixture into a rough rectangle. Flatten mixture to 1/4-inch thickness with a rolling pin. Refrigerate until set, about 30 minutes.
Step 3
Tear dough into irregular 1-inch pieces. Heat canola oil in a large saucepan or small Dutch oven over high to 350°F. Fry dough, in batches, until pieces float to the top of the oil and are golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels; sprinkle with remaining 1 teaspoon salt.
Step 4
To serve, spread 1 teaspoon hummus on each cracker, and top with 2 teaspoons tapenade.
Your folders
recipecommunity.com.au
Your folders
kingarthurbaking.com
4.4
(15)
20 minutes
Your folders
taste.com.au
5.0
(2)
Your folders
taste.com.au
4.7
(4)
Your folders
coop.se
2.9
(29)
5 minutes
Your folders
ica.se
4.5
(16)
Your folders
olivemagazine.com
Your folders
foodnetwork.com
4.9
(55)
Your folders
finecooking.com
4.3
(3)
Your folders
bhg.com
3.7
(3)
Your folders
laurasbakery.nl
Your folders
cookieandkate.com
5.0
(16)
Your folders
foodnetwork.com
5.0
(6)
15 minutes
Your folders
loveandlemons.com
5.0
(5)
Your folders
goodforyouglutenfree.com
Your folders
cookieandkate.com
5.0
(43)
Your folders
davidlebovitz.com
Your folders
bellyfull.net
5.0
(12)
Your folders
taste.com.au
15 minutes