These rustic, gluten-free crackers are addictively salty and crunchy, like a snack should be. The creamy hummus and briny tapenade are the perfect complements to create an impressive appetizer spread.
How to Make It
Stir together olives, shallots, vinegar, capers, parsley, crushed red pepper, and 2 tablespoons of the olive oil in a medium bowl; set tapenade aside.
Bring water to a boil in a medium saucepan over medium-high. Slowly whisk in chickpea flour and 1 1/2 teaspoons of the salt; stir until smooth. Reduce heat to medium-low; slowly add remaining 3 tablespoons olive oil, and stir vigorously until smooth. Cook, stirring often, until mixture is tacky to the touch, 12 to 14 minutes. Let cool 5 minutes. Transfer mixture to a food processor; process until smooth, about 1 minute. Spread mixture on a rimmed baking sheet lined with plastic wrap. Top with another layer of plastic wrap, and press mixture into a rough rectangle. Flatten mixture to 1/4-inch thickness with a rolling pin. Refrigerate until set, about 30 minutes.
Tear dough into irregular 1-inch pieces. Heat canola oil in a large saucepan or small Dutch oven over high to 350°F. Fry dough, in batches, until pieces float to the top of the oil and are golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels; sprinkle with remaining 1 teaspoon salt.
To serve, spread 1 teaspoon hummus on each cracker, and top with 2 teaspoons tapenade.
