Lavosh crackers with roasted capsicum hommus




Lavosh crackers

  • 250g plain flour
  • 1 tsp caster sugar
  • 1 tsp sea salt + extra, to sprinkle
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 2 tsp dried mixed herbs
  • 30g unsalted butter, cubed
  • 150ml milk + 1 tbsp extra, for brushing
  • 1 free-range egg, lightly beaten
  • 1 ½ tbsp seeds of your choice (poppy seeds, caraway seeds, cumin seeds, fennel seeds)

Roasted Capsicum Hommus

  • 400g can chickpeas, drained, rinsed
  • 1 1/2 tbsp of tahini
  • 2 tbsp lemon juice
  • 1 garlic clove quartered
  • 1/2 cup of chopped chargrilled capsicum
  • 2 tbsp olive oil


To make the crackers, combine the flour, sugar, salt, sesame seeds and mixed herbs in a large bowl and using your fingertips rub in the butter. Using a wooden spoon mix the milk into the mixture until it comes together. Knead the dough for 5 minutes on a lightly floured surface and place in a lightly oiled bowl. Cover with glad wrap and set aside to rest for at least 1 hour. Preheat the oven to 160°C and line 4 large baking trays with baking paper. Cut the dough into quarters, and work with one piece at a time (keeping the remainder covered). Use a rolling pin to roll out the dough on a lightly floured surface until very thin. Cut dough into long strips about 6 cm wide, and transfer these to the prepared baking trays. In a small bowl, whisk the egg with the extra milk, and brush the dough strips with the egg mixture. Sprinkle the dough with seeds of your choice and a little sea salt and set aside to air-dry for about 5 minutes. Cut each strip into shapes of your choice and bake for 15 to 25 minutes until golden and crisp. Repeat with remaining dough. Transfer crackers to a wire rack to cool. Once cooled, store crackers in an airtight container. To make the hommus, process chickpeas, tahini, lemon juice, garlic and capsicum until almost smooth. Season with salt and pepper. Add oil and 1 tablespoon cold water. Process until combined. Serve with herbs and crackers.

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