crackers!

Not to over-focus on food and/or my hornito, but since I don't have have class this year, I've been in the kitchen a lot more.  So I'll be talking more about food. Sorry.

I saw a recipe online for chickpea crackers, and I was skeptical.  I've never made my own crackers before, let alone in a toaster oven! But people: I am here to tell you that if you have a free hour at home and an hornito or (even better) a real oven, crackers are now pretty much the easiest/most delicious thing ever to make.

Michelle's Soon To Be Famous Super Easy And Delicious Chickpea Crackers With Lots of Protein and Fiber

(OK, so I didn't invent this recipe but I made some changes to the recipe I stumbled across online.)

• 1 can of chickpeas
• a pinch of salt
• yummy flavoring (I used dried rosemary, I think sage, oregano, or maybe even paprika? would all be interesting combos)
• whole wheat flour until dough is hard and sticks together (I used approx. 1/2 a cup)

1. Mash up the chickpeas with a fork or in a food processor.  I bet you can all bet what I used because I clearly won't shut up about my love for my kitchen appliances.
2. Add salt and flavoring, mix.
3. Slowly add in the flour until the dough is hard. 
4. Roll out the dough as thinly as possible, and cut into shapes.
5. Bake in oven/hornito at 160 C for 20-25 minutes.

Especially since moving here, I've gotten a lot better about soaking my legumes overnight and cooking them instead of buying them in a can. There are always articles about how everyday non-threats are suddenly life threats, but I happened to read one recently about how the BPA found in cans of food affects women (especially pregnant women).  Since canned beans are wayyyyy more expensive here anyway, it seems like a good idea to know what I'm eating.  BUT (the main point of my story), the Supermaxi (main supermarket here) has stopped stocking dried garbonzos!  I'm quite frustrated. This happened last year, although they eventually came back.  When/if (please let it be when!) they come back, I'm definitely grabbing at least 3 or 4 bags. Anyway, that's why I used a can.  I also added too much flour at first, but a tiny dab of water (added in really tiny increments) made the dough stick together less.

I've been eating these crackers with cream cheese and my leftover spinach pesto, but I think any sort of dip/topping would be yummy.  Salsa! Mashed avocado! Jam! Babaganoush! That Alouette dip! Bean dip for even more protein! This yummy looking homemade honey mustard that I keep wanting to make!  Clearly, the options are endless.

What are you doing still reading? Get to cracker-making! Seriously, you won't regret it.