Homemade Crackers and Hummus

| 3/2/2015 11:24:00 AM


It's so easy to make home made crackers, once you do it, you'll never want to buy them again. The nice thing for me about making crackers at home is that you have the option of making a lot of different styles at a setting and always have the opportunity to make them healthier than the ones you buy at the market. They taste so good when they're fresh. The downside of these is that the shelf life is only about 5-7 days, but the batches are usually small enough that you can freeze part of them, or only make them for big gatherings.

The recipe I use most often is a very simple basic recipe. That changes,of course, once I start adding different things to it. I call these Annie's Crackers, here is the base recipe:


• 2 cups of whole wheat pastry flour
• 1 tsp sea salt
• 2/3 cup warm water
• 1/3 cup good quality olive oil

Pretty simple, eh ? One thing I want to warn you about right up front here is that - if you are like me and keep a fairly well stocked pantry, you need to constantly check your whole-wheat flours. Because these lovely whole grain flours have all the germ and bran in them, they will go rancid easily. This is due to lipid (fats) deterioration. The general rule of thumb for whole grain flour storage is 5-6 months after opening. You can tell if your flour is going bad by the smell--it will have an off or musty smell. It will affect the flavor of your baked goods, in fact, it will interfere with the rising of yeast breads. Whole grain flours should be stored in your freezer in an airtight container to prevent this. Let it come to room temperature before using. This is just something to keep in mind.

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