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Home Glutenvrije maïsmeel-crackers met hummus en geroosterde groenten

Gluten-free Vegetarian Aperitif Snack Mediterranean Homemade

Eating gluten-free doesn't have to be boring. These cornmeal crackers are crisp, lightly nutty in flavor and ready to serve straight from the oven. Pair them with a generous layer of hummus and roasted vegetables and you have a sharing board that makes everyone happy. Simple, tasty and surprisingly impressive.

x_ckl_recipe_markerGluten-free cornmeal crackers with hummus and roasted vegetables These homemade cornmeal crackers are wonderfully crunchy and pair perfectly with creamy hummus and roasted vegetables. A gluten-free snack that everyone will enjoy. How to make gluten-free cornmeal crackers with hummus and roasted vegetables? Snack / Aperitif Mediterranean 4 persons 20 min 35 min 55 min

Preheat the oven to 200°C (conventional heat). Line a baking sheet with parchment paper.
Cut the zucchini and bell pepper into thin strips and halve the cherry tomatoes. Spread the vegetables over a separate baking sheet, drizzle with olive oil and season with salt, pepper and dried oregano.
Roast the vegetables in the oven for 20 minutes until they are soft and lightly charred. Remove them and let cool.
For the crackers, mix the cornmeal, salt, dried rosemary and olive oil in a bowl. Add the water little by little and knead until you have a smooth dough that doesn't stick to your hands.
Roll the dough as thin as possible between two sheets of parchment paper, about 2 millimetres. Cut or prick it into equal rectangles or squares.
Place the crackers on the lined baking sheet and bake them for 15 to 18 minutes in the oven at 200°C until golden brown and crisp. Let them cool completely on a wire rack — they will become even crunchier as they cool.
Meanwhile make the hummus: put the chickpeas, tahini, garlic, lemon juice, cumin and a pinch of salt in a food processor or blender. Blend until smooth and add the ice-cold water little by little until you have a silky, creamy hummus. Taste and adjust seasoning.
Spoon the hummus onto a large plate or wooden board. Arrange the roasted vegetables beside it and place the crunchy crackers around it. Drizzle the hummus with a little olive oil and sprinkle with paprika powder. Serve immediately.

Gluten-free Vegetarian Aperitif Snack Mediterranean Homemade For the crackers: 200 g fine cornmeal 1 tsp salt 1 tsp dried rosemary 3 tbsp olive oil 80 ml warm water (more if needed) For the hummus: 400 g cooked chickpeas (canned, drained) 2 tbsp tahini 1 clove garlic 2 tbsp lemon juice 0.5 tsp cumin salt to taste 2 to 4 tbsp ice-cold water For the roasted vegetables: 1 zucchini 1 red bell pepper 150 g cherry tomatoes 2 tbsp olive oil 1 tsp dried oregano salt and pepper to taste For finishing: extra olive oil paprika powder Oven Baking sheet Parchment paper Mixing bowl Rolling pin Food processor or blender Cutting board Sharp knife Wire rack Doughrollers rolling-pin Mixing Bowl mixing-bowl Food Processor food-processors Blender blender Ghidini Multifunctional Kitchen Machine - Manual - Chopper, Mixer & Salad Spinner Ghidini Hakmolen, Mixer, Slacentrifuge Birkmann Dough Whisk Laib & Seele Danish - 34 cm Birkmann Garde, Deegklopper BerlingerHaus Table Blender Digital Matt Anthracite - Glass Jug - 1.5 Liter - 1000W BerlingerHaus Blender Chipotle corn cobs foodies-chipotle-maiskolven Gluten-free quinoa tabbouleh with pomegranate and mint foodies-glutenvrije-quinoa-tabbouleh-met-granaatappel-en-munt

Recipe

Gluten-free cornmeal crackers with hummus and roasted vegetables

These homemade cornmeal crackers are wonderfully crunchy and pair perfectly with creamy hummus and roasted vegetables. A gluten-free snack that everyone will enjoy.

Course	Snack / Aperitif
Kitchen	Mediterranean
Servings	4 persons

Preparation time

Preparation time	20 min
Time in oven	35 min
Total	55 min

Equipment

Oven
Baking sheet
Parchment paper
Mixing bowl
Rolling pin
Food processor or blender
Cutting board
Sharp knife
Wire rack

Ingredients

For the crackers:
200 g fine cornmeal
1 tsp salt
1 tsp dried rosemary
3 tbsp olive oil
80 ml warm water (more if needed)
For the hummus:
400 g cooked chickpeas (canned, drained)
2 tbsp tahini
1 clove garlic
2 tbsp lemon juice
0.5 tsp cumin
salt to taste
2 to 4 tbsp ice-cold water
For the roasted vegetables:
1 zucchini
1 red bell pepper
150 g cherry tomatoes
2 tbsp olive oil
1 tsp dried oregano
salt and pepper to taste
For finishing:
extra olive oil
paprika powder

How to make gluten-free cornmeal crackers with hummus and roasted vegetables?

Preheat the oven to 200°C (conventional heat). Line a baking sheet with parchment paper.
Cut the zucchini and bell pepper into thin strips and halve the cherry tomatoes. Spread the vegetables over a separate baking sheet, drizzle with olive oil and season with salt, pepper and dried oregano.
Roast the vegetables in the oven for 20 minutes until they are soft and lightly charred. Remove them and let cool.
For the crackers, mix the cornmeal, salt, dried rosemary and olive oil in a bowl. Add the water little by little and knead until you have a smooth dough that doesn't stick to your hands.
Roll the dough as thin as possible between two sheets of parchment paper, about 2 millimetres. Cut or prick it into equal rectangles or squares.
Place the crackers on the lined baking sheet and bake them for 15 to 18 minutes in the oven at 200°C until golden brown and crisp. Let them cool completely on a wire rack — they will become even crunchier as they cool.
Meanwhile make the hummus: put the chickpeas, tahini, garlic, lemon juice, cumin and a pinch of salt in a food processor or blender. Blend until smooth and add the ice-cold water little by little until you have a silky, creamy hummus. Taste and adjust seasoning.
Spoon the hummus onto a large plate or wooden board. Arrange the roasted vegetables beside it and place the crunchy crackers around it. Drizzle the hummus with a little olive oil and sprinkle with paprika powder. Serve immediately.

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These crackers are still tasty the next day if you store them in a sealed container. Make a larger batch and you'll always have something crunchy on hand for unexpected guests. The hummus will keep fresh in the fridge for three days, covered with a layer of plastic wrap.

Want to vary it? Add some chili flakes or ground cumin to the cracker dough for a spicy twist. And for the vegetables: eggplant, fennel or red onion also work wonderfully. Put it on the table, let everyone help themselves and enjoy this no-nonsense plate full of flavor together.