Salty Snacks by Cynthia Nims

Author:Cynthia Nims
Language: eng
Format: mobi, epub
ISBN: 9781607741824
Publisher: Ten Speed Press
Published: 2012-09-24T20:00:00+00:00

Cumin Lentil Crackers

Lentils and chickpea flour serve as the base for this gluten-free cracker, embellished with the warm, aromatic character of ground cumin. The dough is a bit more delicate than others that have some “give” thanks to the natural gluten in wheat flours; it may split a bit as you roll it out, but just press with your fingers to seal any gaps. These crackers are tasty dipped into the Cucumber and Radish Tzatziki, or topped with the Artichoke–Roasted Garlic Spread.

I prefer to use red lentils for this recipe, for their lighter color and their natural tendency to become quite soft when cooked. Brown lentils can be used instead, they’ll need about 5 minutes longer cooking time and you may want to add an extra tablespoon of water to help make a smooth puree. Those lovely French green lentils are best saved for another recipe. | Makes about 5 dozen crackers

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