Yesterday’ssandwich gave way to this easy and reddish hummus. Just add some roasted redpeppers to the processor while making regular hummus. I can end my post righthere I guess.
But then, Iwouldn’t be able to tell you how great it is with some homemade wheat thins.
I don’tknow if I ever mentioned that I lived near Palo Alto, CA for two years when I wasa teenager. Went to school and everything. Learned to understand englishwithout translating it to spanish first, as I did during the first months there.I certainly didn´t want to, but my comprehension took a while to develop; thatis until english just took over and I even dreamt in that language.
But, newlyarrived, it was a pain trying to listen to the radio or go to a movie. Not tomention taking notes in class about a biology documental, which ended up beingmostly in spanish, the note-taking that is, leading to Mr. Thompson, my biologyteacher, calmly explaining to me that the class was in english and how was itthat I spoke it so well but didn’t take notes in english. ‘It’s just the way mybrain works’, I tried to explain to him. ‘By the time my imaginary translation is done, the documental is on a different subject and I can’t keep up with it’.
The joys of living abroad and learning to be fluent in another language.
Though when you are a teenager there’s nothing joyous about it. I can imagine many of you nodding regarding those two last sentences.
Anyway,something that I remember and make a point of eating every time I visit the US,are Wheat Thins. Probably my favorite crackers in the world. Highly, highlyaddictive and one of those things I’m happy to not be able to buy here.
It’slike honey-roasted peanuts, I can’t stop once I open the tin. So I just don’tbuy them.
The idea ofmaking these homemade salty crackers had been floating in my mind ever since Imade these sesame sables and got a somewhat similar taste of my beloved thins. But that was purecoincidence, so I toyed with the idea of making them from scratch at home.Well, it never happened.
Until this recipe came along, courtesy of the wickedlytalented smitten kitchen. The search is finally over and I didn’t have to do athing, except try to roll them as thinly as possible to achieve that wonderfulcracker the way it’s supposed to be. And not to embarrass Deb, who specificallysuggests aiming at thin crackers.
I can even say I rolled them too thin andhopelessly burned my first batch. The second was almost burned. The thirdtime’s a charm they say and it was true. I lowered the oven a bit and watchedthem like a hawk. Literally waited the 5 to 7 minutes they take to bake infront of the oven door. Few things are so annoying as a perfectly made recipethat ends up being inedible.
Just so that you understand if you decide to makethese, don’t suddenly decide to go find a scarf you misplaced or answer an e-mail that’s been sittingin your inbox for an hour as you put these crackers in the oven. Just awarning.
He who warns is not a traitor.
Let’s justsay that homemade wheat thins together with the roasted red pepper hummus is aflavour wonder.
For the homemade wheat thins recipe go to this link. I followed the recipe exactly and added extra salt before baking.
For the hummus recipe, I used this one and added 3 Tbs roasted red peppers. But you can add, taste and see if you like more or less red in it.