Daring Baker’s September Challenge – Lavish Crackers and a Vegan Dip

For my third Daring Baker’s Challenge, we were to make a Lavish crackers recipe, along with a vegan dip recipe. I was excited to try making the crackers, but nervous too. I rarely make recipes that include kneading dough because it intimidates me. I love these challenges because they make me try things I would normally never try. I decided I wanted simple crackers only topped with sea salt and freshly cracked pepper. They were crisp and absolutely delicious. I could have eaten them plain; they were so good. I can’t believe how easy it is to make homemade crackers. For the vegan dip recipe, I made caramelized onion hummus from Jeena’s Kitchen. loved the garlic/caramelized onion flavor. The lemon juice really added a nice tang and completed the hummus perfectly.

Daring Baker’s September Challenge – Lavish Crackers and a Vegan Dip

Lavish Crackers:

• 1½ cups unbleached bread flour
• ½ tsp salt
• ½ tsp instant yeast
• 1 tbsp sugar
• 1 tbsp vegetable oil
• 1/3 to ½ cup + 2 tbsp water, at room temperature

Caramelized Onion Hummus (Vegan Dip):

• 1 (15-oz) can of chickpeas (garbanzo beans)
• 3 tbsp olive oil, divided
• ½ yellow onion, diced
• 2 cloves of garlic, diced finely
• 1-2 lemons, juiced, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Lavish Crackers:

Prepare the lavish crackers by stirring together the flour, salt, yeast, sugar, oil, and just enough water to bring everything together into a ball. You may not need the full ½ cup + 2 tbsp of water, but be prepared to use it all if needed.

Sprinkle some flour on the counter, and transfer the dough to the counter.

Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see here for a description) and register at 77 degrees to 81 degrees.  Side Note: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.

Lightly oil a bowl. Transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for 90 minutes, or until the dough doubles in size.  Side Note: You can also retard the dough overnight in the refrigerator immediately after kneading or mixing. 

Mist the counter lightly with olive oil spray and transfer the dough to the counter.

Press the dough into a square with your hand, and dust the top lightly with flour.

Roll it out with a rolling pin into a paper-thin sheet about 15 inches by 12 inches.  Side Note: You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter, and wave it a little, and then lay it back down.

Cover it with a towel or plastic wrap while it relaxes. When it’s the desired thinness, let the dough relax for 5 minutes.

Line a sheet pan with baking parchment or spray it with olive oil cooking spray.

Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

Preheat the oven to 350 degrees with the oven rack on the middle shelf.

Mist the top of the dough with water or olive oil cooking spray. Season the crackers with sea salt and freshly cracked pepper. Be careful with spices and salt–a little goes a long way.

Use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  Side Note: You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

Bake the lavish crackers for 15 to 20 minutes (I checked them after 10 minutes), or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

How to Make Caramelized Onion Hummus (Vegan Dip):

Prepare the caramelized onion hummus by heating 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, for 20-30 minutes. Side Note: If the skillet runs dry, add a tablespoon or two of water. Once the onions are golden brown and caramelized, add the garlic and a bit of salt, and cook, stirring constantly, for 60 seconds. Remove from the heat.

Place the chickpeas, lemon juice, 2 teaspoons of the garlic/onion mixture, sea salt, and pepper to taste in a food processor (or blender).

Pulse the food processor while slowly drizzling in the olive oil. Once it’s creamy and smooth, add most of the remaining caramelized onion mixture and stir to combine.

Pour into a serving bowl and top with the remaining caramelized onions.

Serve with homemade lavish crackers and enjoy!

Daring Baker's September Challenge - Lavish Crackers and a Vegan Dip

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Dough Rising Time:: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Course: Appetizer

Cuisine: Lebanese

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large skillet
• Food Processor

Ingredients

Lavish Crackers:

• 1½ cups unbleached bread flour
• ½ tsp salt
• ½ tsp instant yeast
• 1 tbsp sugar
• 1 tbsp vegetable oil
• ⅓ to ½ cup + 2 tbsp water at room temperature

Caramelized Onion Hummus (Vegan Dip):

• 1 (15-oz can) of chickpeas (garbanzo beans)
• 3 tbsp olive oil divided
• ½ yellow onion diced
• 2 cloves of garlic diced finely
• 1-2 lemons juiced, to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

Lavish Crackers:

• Prepare the lavish crackers by stirring together the flour, salt, yeast, sugar, oil, and just enough water to bring everything together into a ball. You may not need the full ½ cup + 2 tbsp of water, but be prepared to use it all if needed.
• Sprinkle some flour on the counter, and transfer the dough to the counter.
• Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see here for a description) and register at 77 degrees to 81 degrees.  Side Note: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.
• Lightly oil a bowl. Transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for 90 minutes, or until the dough doubles in size.  Side Note: You can also retard the dough overnight in the refrigerator immediately after kneading or mixing.
• Mist the counter lightly with olive oil spray and transfer the dough to the counter.
• Press the dough into a square with your hand, and dust the top lightly with flour.
• Roll it out with a rolling pin into a paper-thin sheet about 15 inches by 12 inches.  Side Note: You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter, and wave it a little, and then lay it back down.
• Cover it with a towel or plastic wrap while it relaxes. When it's the desired thinness, let the dough relax for 5 minutes.
• Line a sheet pan with baking parchment or spray it with olive oil cooking spray.
• Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
• Preheat the oven to 350 degrees with the oven rack on the middle shelf.
• Mist the top of the dough with water or olive oil cooking spray. Season the crackers with sea salt and freshly cracked pepper. Be careful with spices and salt–a little goes a long way.
• Use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  Side Note: You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
• Bake the lavish crackers for 15 to 20 minutes (I checked them after 10 minutes), or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
• When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Caramelized Onion Hummus (Vegan Dip):

• Prepare the caramelized onion hummus by heating 1 tablespoon of olive oil in a skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, for 20-30 minutes. Side Note: If the skillet runs dry, add a tablespoon or two of water. Once the onions are golden brown and caramelized, add the garlic and a bit of salt, and cook, stirring constantly, for 60 seconds. Remove from the heat.
• Place the chickpeas, lemon juice, 2 teaspoons of the garlic/onion mixture, sea salt, and pepper to taste in a food processor (or blender).
• Pulse the food processor while slowly drizzling in the olive oil. Once it's creamy and smooth, add most of the remaining caramelized onion mixture and stir to combine.
• Pour into a serving bowl and top with the remaining caramelized onions.
• Serve with homemade lavish crackers and enjoy!

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This challenge was hosted by:  Natalie from Gluten A Go Go and the co-host, Shel from Musings From the Fishbowl.