3 TBSP olive oil (2 for the dough, and 1 for brushing before it goes in the oven)
Flaky sea salt for sprinkling on top - I use Maldon but if you can’t find it any coarse sea salt works well.
Place a heavy-bottomed baking sheet on the middle rack of the oven, and preheat to 450ºF.
Whisk together flour, kosher salt, baking powder, rosemary and lemon zest in a bowl. Make a well in the middle and pour in the water and 2 TBSP of the olive oil. Mix together with a spoon or your hands to form a ball. Knead a few times; divide the dough into 3 small disks and cover with plastic wrap so they don’t dry out.
Take a sheet of parchment paper about the size of your pan (doesn’t have to be exact) and roll one of the disks very thin so it makes about a 10-inch or so round. Put the remaining tablespoon olive oil in a small bowl or dish. Brush the dough with the oil. If you want to make more uniform crackers, score the disk with the back of a bread knife or ravioli cutter into square-ish pieces. Sprinkle with sea salt. Carefully take the hot baking sheet out of the oven, place the parchment on it and return to oven.
Bake for 4-5 minutes, spin the pan and bake another 4-5 minutes until the dough has browned a little around the edges and on any bubbles that have formed in the dough – you don’t want these dark brown. Slide off the parchment and onto a cooling rack. Repeat with the two remaining dough disks, using a clean sheet of parchment for each. When the large cracker is cool, break into pieces along score lines, or however it wants to break.
After the last bread has come from the oven, turn oven off, but leave the pan in. When all the crackers have been broken into pieces, spread them evenly on the baking sheet, put back in cooling oven and leave them for about a half hour so they dry out. This guarantees the crackers are crispy but don’t overcook and burn.
Store in an airtight container – Can be made up to 2 days ahead. Calories: about 105 per ounce, which is around 5-7 crackers, depending on size.
Garlicky Cannellini Bean Dip
Makes about 2 cups
Great with the crackers above, chips, crudités or spread on crusty bread with a drizzle of good olive oil and squeeze of lemon. It’s also pretty good for you, lower in fat, higher in protein and good carbs and more than a third fewer calories than everyone's favorite with sour cream and onion soup mix combo.
1 Can Cannellini Beans
1 TBSP grated lemon zest
1 ½ tsp chopped rosemary
1 small garlic clove, grated (about ½ tsp) -- If you grate garlic it’s MUCH more pungent so go easy
½ tsp salt
¼ tsp black pepper
2 TBSP good olive oil (this is a great place to use a flavorful oil, since it won’t get cooked)
1 ½ TBSP lemon juice
1 small pinch red pepper flakes (about 1/8 tsp)
1/3 cup fat free Greek yogurt
Drain the beans over a bowl so you have a little of the liquid if you need to thin the dip if too thick in the processor. Add the beans and the rest of the ingredients except the yogurt into the bowl of a food processor and zap until smooth. Pour into a bowl and stir in the yogurt. Cover and stow in the fridge for at least an hour to let the flavors combine. You could easily make this a day ahead of when you are planning to serve.
To serve, let the dip come to room temperature, then taste and adjust seasonings. Serve with a drizzle of flavorful olive oil and a squeeze of lemon. Calories: 620 total, or about 80 calories per ¼ cup.
If you like what you read here, please help me spread the word. Meantime, I’d love you to join me on Facebook (please click the ‘like’ button).