Tofu spread with chickpea crackers
Ingredients:
For the Tofu Spread:
- 160 g tofu
- 50 g pumpkin seed butter
- Juice of ½ lemon
- 10 g finely chopped chives
- 2 sprigs fresh parsley
- 2 tsp mustard
- ½ avocado
- Salt and black pepper, to taste
For the Chickpea Crackers:
- 100 g cooked chickpeas
- 25 g plain flour / all-purpose flour
- 25 g sesame flour
- 1 g salt
- 1 g smoked paprika
- 1 generous pinch of garlic powder
Instructions:
(Prep time: 30 minutes)
Place all the tofu spread ingredients into a food processor and blend until a smooth, creamy spread forms; feel free to adjust the seasoning to taste afterward. For the chickpea crackers, use the food processor again to combine the dough. After a few pulses, once the flour and chickpeas come together, transfer the dough onto a lightly floured surface. Roll it out thinly using a floured rolling pin—naturally, the thinner the dough, the crispier the crackers will be—then cut out into your preferred shapes. Transfer the shaped dough onto a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (355 °F), conventional mode, for 15 minutes (it's worth keeping an eye on the oven while baking!). To serve, pair the crackers and spread with fresh pomegranate seeds for extra fresh flavor.
