Summer is officially here and there’s really nothing like whipping up a scrumptious summer meal for friends and family, especially over the holiday season.
I paired up with the amazingly talented Michelle Parkin (if you haven’t checked out her website yet, you need to: some serious eye candy for any photography or food lover) to bring you a series of 3 quick, easy and delicious recipes over the coming weeks to create a fabulous ‘Summer Thyme’ meal, including; one welcome snack, one delicious main course, and one yummy dessert, which all include thyme as an element.
Full disclosure – I’m not the most…experienced cook to say the least. My range is pretty much limited to a simple roast chicken recipe that a friend kindly walked me through and is now my official go-to dinner.
Michelle is an incredible cook as well as an amazing photographer and stylist, and bravely took on the challenge of my inexperienced cooking skills (and many, many, MANY questions) and ensured that these awesome recipes are easy no matter your skill-set in the kitchen. Having now made them myself, I can vouch for that!
First up – welcome snacks!
Homemade Thyme Crackers & Hummus
What you’ll need:
- Food processor
- Rolling pin
- Parchment paper
- Baking sheet/ tray
1½ cups all purpose flour
2 teaspoons fresh thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
½ cup cold water
Preheat the oven to 220 degrees. Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed. Add the water and pulse just until the dough starts to stick together (about 10 seconds).
Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for a minimum of ten minutes. You can leave it in the fridge overnight if you’d like.
Roll out each individual piece of dough as thin as you possibly can. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.
Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes. Break it into pieces and serve with hummus.
1 can chickpeas, NOT drained
2-4 cloves garlic (depending on how garlicky you prefer it)
1/2 cup tahini
2 Tbsp lemon juice (from fresh lemons)
3/4 – 1 tsp sea salt, depending on how salty you prefer it
2 Tbsp Extra virgin olive oil
Serve with: paprika and a drizzle of olive oil
Place the whole can of chickpeas including brine and the cloves of garlic into a microwave-proof bowl. Cover with clingfilm and pierce a hole in the clingfilm.
Microwave the undrained chickpeas and the whole garlic cloves for 4 minutes. Add to a blender or food processor and process with lemon juice, salt, tahini and olive oil. Process these until smooth and creamy, scraping down the sides as needed.
Taste and adjust the seasonings as you prefer. Garnish with a little olive oil and paprika, and chill in the fridge before serving with thyme crackers.
*Hummus recipe adapted from The Minimalist Baker.
Sooo yummy and easy-peasy. I’m super excited to impress my guests at my next dinner!
Photography and styling by Michelle Parkin Photography