Having abruptly landed into 2017, holiday resolutions are in full force. What are your resolutions? What do you hope to achieve in 2017?
I don’t typically make new years resolutions (saving them instead for my birthday), but I can’t help but take the time to reflect upon the previous year. 2016 wasn’t my greatest. It wasn’t the worst, but it wasn’t anything to write home about, and there are a lot of things I hope to improve upon this coming year. I don’t find this depressing; in fact, the opposite! I have high hopes that 2017 will be a great one.
Seeing as one of the major resolutions for most folks is to either eat better, lose weight, or be healthier, I had to make our first post of 2017 a healthy one.
Enter spicy Sriracha hummus and easy-to-assemble phyllo crackers!
Having made some appetizers requiring phyllo over the holidays, I had some leftover sheets sitting in my fridge, begging to be used up. What does one do with some leftover phyllo sheets? Crackers!
Stacking a few of the phyllo sheets, layered with melted butter to help them stick together, creates a light, airy, crunchy “cracker” that’s a great base for flavourful dips. I’ve topped them here with some everything spice, but a simple wash of garlic butter, or paprika, or rosemary, would be equally delicious.
To create the crackers, lay a sheet of phyllo on a clean working surface, and generously brush with butter. Lay another sheet on top of the first, pressing it down to remove as many of the “air bubbles” as you can between the phyllo sheets. The less space there is between the phyllo sheets, the better they’ll stick together, so really try and remove as many air bubbles as you can. Repeat with some more phyllo sheets, cut into squares, season, and bake for 7-8 minutes. That’s it! No kneading, waiting, or sifting required.
These crackers pair wonderfully with a spicy hummus. This recipe combines the heat of Sriracha with the cooling tang of cilantro, which is sure to satisfy your tastebuds! Add more Sriracha for a bolder heat, if preferred.
If you’re looking for a healthy, 2017-worthy snack to indulge in, look no further!
Now bring it on, 2017! We’re ready for ya.
|Phyllo Everything Crackers with Spicy Cilantro Hummus|| |
- Phyllo Crackers:
- 6 sheets thawed phyllo pastry
- 5 Tbsp butter, melted
- 1 egg white
- 3 Tbsp everything spice*
- Sriracha Hummus:
- 1 540mL can chickpeas
- ¼ cup fresh lemon juice
- 3 Tbsp tahini
- 2 cloves garlic
- 1 Tbsp cilantro
- 1 Tbsp Sriracha
- Preheat oven to 375°F. Line two baking sheets with parchment paper; set aside.
- On a clean working surface, lay out a sheet of phyllo. Brush generously with butter, then lay another sheet of phyllo on top, pressing down to ensure there are no "air bubbles" between phyllo sheets. Brush with butter, and repeat with all layers of the phyllo until you get to the top layer. Brush the top layer of phyllo with the egg white, then sprinkle with everything spice. Cut into bite-sized pieces and bake for 7-8 minutes until golden brown and crispy. Let cool to the touch.
- Meanwhile, make hummus: Drain the chickpeas, reserving the chickpea water to use later. Rinse the chickpeas well, then transfer to a food processor or blender. Add lemon juice, tahini, garlic, cilantro, and Sriracha; pulse until smooth. Add in some of the reserved chickpea water until desired consistency is reached.
- Serve immediately.
4 tsp poppy seeds
4 tsp sesame seeds
4 tsp dried garlic
4 tsp dried onion
1 tsp sea salt
Store in an airtight container. T
This makes more than necessary for the crackers, so keep the leftovers for adding to other dishes!