I finished baking the crackers last night, but did not have time to take pictures and post them. The crackers, which I made from whole wheat flour, actually turned out pretty good. I topped them with sesame seeds, black pepper and salt before baking.
For the dip, I made Butternut Squash Hummus: equal amount of roasted butternut squash and chickpeas, a tablespoon of tahini, juice of 1/2 lemon, 4 cloves of roasted garlic, salt and pepper. Give it a try.
18 comments:
what a fabulous idea! i've been enjoying butternut squash of late, and a version of hummus sounds like a magnificent use for it! :)
I think it's wonderful that you made them with whole wheat flour. They fit perfectly with your dip!
You yum. Can I come over? Or I can get it to go.
I love butternut squash and think the idea of putting it in a hummus. Sounds great!
You said my two favorite words: butternut squash. Your dip and crackers look great!
Butternut squash, great idea! I also love your mandoline salad, the colors are amazing!
This is a great combo - wheat crackers + autumnal butternut squash hummus = perfect! I love the shape of your lavash, too!
Oh but great minds do think alike!!! Wonderful job!!!
Love the look and color scheme you got there. I bet it was even better to eat.
Oh, I thought they were supposed to be gluten free? Doesn't whole wheat flour still have gluten? Hummus looks yummy!
The crackers look amazing! And paired off with the butternut squash - perfect!
Beautiful combination of crackers and dip- as another DB told me- there is nothing in the rules about posting late- just early :)
Your crackers look great and I love your dip :)
great job on your lavash and i do like the idea of a butternut hummus dip.
Better late than never! I like the wholewheat element of your lavash. Wish I'd thought of that, as I normally prefer wholewheat breads.
What beautiful crackers! That dip looks lovely!
Cheers,
Rosa
This looks amazing, and healthy!
its looks so yummy and inviting
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