Cool, silky hummus pooled with olive oil and paprika, served with shatteringly thin ragi crackers still warm from the oven.
Ingredients
From the TrooFoodz pantry
- Sprouted Ragi Flour 1¼ cups
Fresh
- Cooked chickpeas, warm 2 cups
- Tahini 5 tbsp
- Lemons, juiced 2
- Garlic 2 cloves
- Ice water 4 tbsp
- Ground cumin 1 tsp
- Smoked paprika ½ tsp
- Extra virgin olive oil 5 tbsp
- Sesame seeds 1 tbsp
- Salt to taste
Method
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Make the dough
Rub two tablespoons of olive oil into the Sprouted Ragi Flour with salt and the sesame seeds, then bring it together with warm water into a firm, smooth dough.
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Roll between sheets
There is no gluten to stretch, so roll the dough between two sheets of baking paper — as thin as a coin — rather than fighting it on a floured board.
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Cut and dock
Peel off the top sheet, cut into squares with a knife or pizza wheel and prick each one with a fork so they stay flat as they bake.
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Bake until dry
Bake at 180°C for eighteen to twenty minutes until the edges darken and the centres feel dry and rigid. They crisp further as they cool.
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Blend the hummus
Purée the warm chickpeas with the tahini, lemon juice, garlic and cumin, then trickle in the ice water with the motor running until it turns pale and airy.
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Season and rest
Salt firmly and let the hummus sit ten minutes — the garlic sharpens and the salt distributes, so taste again before serving.
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Serve with a well
Spread the hummus in a bowl, drag a spoon through it to make a spiral well, flood it with olive oil and dust with paprika. Pile the crackers alongside.
Why this works
Ragi flour bakes to a dense, malty cracker that holds up to a thick dip without snapping in the bowl. Blending the chickpeas while warm softens their skins so the purée goes properly smooth. Ice water is the trick that whips air into tahini and turns hummus from a paste into something light.
Make it your own
- Sprouted Ragi Flour → Sprouted Bajra Flour Earthier and slightly bitter; bake two minutes longer.
- Tahini → White sesame seeds ground with a little oil Coarser texture; blend longer to smooth it.
- Smoked paprika → Sumac Sour and bright instead of smoky.
