These crisp crackers are also the ideal vehicle for hummus, but they are particularly lovely when served with this creamy beetroot dip. You can make both the crackers and the hummus ahead, check out our tips below.
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Yields:
12 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr
Total Time:
1 hr 40 mins
Cal/Serv:
100
Ingredients
For the crackers
25g
butter
1
large red onion, very finely chopped
1Tbsp.
caster sugar
125g
wholemeal bread flour
125g
plain flour, plus extra to dust
1
medium egg, beaten
For the dip
250g
cooked beetroot, roughly chopped
200g
feta, crumbled
2Tbsp.
runny honey
3Tbsp.
extra virgin olive oil, plus extra to drizzle, optional
20g
dill, stalks and fronds, plus extra fronds to garnish, optional
Directions
Step 1 For the crackers, melt the butter in a medium pan over low heat and cook the onion, sugar and a pinch of salt for 20min, stirring occasionally, until completely softened and sticky. Set aside to cool completely.
Step 2Preheat oven to 160°C (140°C fan) mark 3 and line 2 baking sheets with baking parchment. In a large bowl, mix the flours, cooled onion, 3/4tsp salt and plenty of freshly ground black pepper. Make a well in the centre and add the egg and 100ml cold water. Mix to combine, then tip on to a lightly floured work surface and knead for 5min, until smooth.
Step 3Re-flour the surface, if needed, and roll out the dough thinly to a rough 25 x 35cm rectangle (about 1mm thick). Trim edges to neaten, then slice into 24 equal rectangles. Transfer to the lined sheets, spacing slightly apart.
Step 4Cook in the oven for 25min. Carefully remove sheets from the oven and flip each cracker over. Return to oven for 15min, until crisp. Leave to cool completely on the sheets.
Step 5For the dip, in a food processor, whizz all the ingredients with some salt and plenty of freshly ground black pepper until fairly smooth and aerated, about 5min. Scrape into a serving bowl and garnish with oil, freshly ground black pepper and dill, if using. Serve with the crackers.
GET AHEAD Make crackers up to 3 days ahead. Store in an airtight container at room temperature. Make the dip up to 2 days ahead. Cover and chill. To serve, allow dip to come up to room temperature.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
