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Eggplant Hummus With Turmeric Crackers and Tomato Cilantro Crackers
[Vegan, Gluten-Free]

PV By: Parsley Vegan

Author Bio

Easy vegan recipes that anyone can master. Just this small town vegan food blogger trying to... Read More

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Eggplant Hummus With Turmeric Crackers and Tomato Cilantro Crackers [Vegan, Gluten-Free]

Dairy Free

We are huge fans of dip here and this creamy eggplant hummus is definitely at the top of our list of favorites and, as an added bonus, the turmeric crackers and the tomato cilantro crackers that go with it are out of this world. This recipe is perfect to throw... Read More

Ingredients You Need for Eggplant Hummus With Turmeric Crackers and Tomato Cilantro Crackers [Vegan, Gluten-Free]

For the Hummus:

1 whole eggplant, roasted and skinned/seeded
1 14-ounce can of chickpeas, rinsed
3-4 cloves of garlic
3 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon salt

For the Turmeric Crackers:

1 cup masa harina
3/4 cup plus 1 tablespoon water
1 flax egg (1 tablespoon ground flax seeds plus 2 tablespoons water)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons turmeric
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Tomato Cilantro Crackers:

1 cup masa harina
3/4 cup plus 1 tablespoon water
1 flax egg (1 tablespoon ground flax seeds plus 2 tablespoons water)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 tablespoons cilantro, minced
2 teaspoons tomato powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper

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How to Prepare Eggplant Hummus With Turmeric Crackers and Tomato Cilantro Crackers [Vegan, Gluten-Free]

Preheat the oven to 425°F.
Place the eggplant on a baking sheet and pierce a few holes in the skin. Roast them whole until they're tender, about 40-45 minutes.
In the meantime, prepare the cracker mixtures by mixing and then kneading all of the ingredients together until an even and smooth mixture forms. If the mixture crumbles, add a bit more water, 1 tablespoon at a time and if it is too sticky and sticks to your fingers, sprinkle some masa harina to reduce the water ratio.
Roll out the cracker dough between two sheets of parchment paper to facilitate the rolling process. Cut the dough using a pizza cutter into whatever shape you want.
Remove the eggplant from the oven and reduce the temperature to 350°F.
Place your crackers on the middle tray and bake them for about 30 minutes, flipping them once if possible.
Once the eggplant is cool enough to handle, remove it’s skin and slice it in half, length-wise. Remove the seeds with a spoon.
Place the eggplant, chickpeas, tahini, lemon juice, garlic, and salt in a food processor and process until smooth.
Once the crackers are ready (they should be crispy), remove them from the oven and let them cool a bit.
Place the crackers on a serving tray along with your vegetables of choice and the hummus.
Garnish the hummus with a dash of oil and whatever you have around your kitchen.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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