Apricot Red Lentil Soup

Seriously. I had never heard of this before.  Apricots, in my red lentil soup?  Yuh huh.  Loved it. I have seen many recipes on line for this but none of them with the amount of apricots that I am going to tell you to use. Your choice- but it was fruity and homey at the same time.

Apparently this soup is Armenian.  I do know apricots are a large part of certain Middle Eastern cuisines.  So I understand its origins.  I have made stuffed grape leaves with apricots and that was totally delicious as well.

Armenian Red Lentil Soup with Apricots


2 tablespoons olive oil
1 onion chopped
2 cloves garlic, minced
1/3 cup dried apricots, chopped
1 1/2 cups red lentils
5 cups chicken stock
3 plum tomatoes, peeled and chopped or a 1/2 cup canned tomatoes
1/2 teaspoon ground cumin
salt and pepper to taste
2 tablespoons fresh lemon juice

Saute onion, garlic and apricots in olive oil.  Add lentils and stock.  Bring to a boil then reduce heat and let simmer about 30 minutes.

Stir in tomatoes and season with cumin salt and pepper.  Simmer for ten minutes more.  Stir in lemon juice and blend 1/2 of soup in blender or use an immersion blender.

Daring Cooks: Stuffed Grape Leaves

This month yours truly hosted the Daring Cooks challenge of stuffed grape leaves.  Because I know so many people would be unable to find grape leaves we allowed other tough greens.  If you have the chance to acquire grape leaves I highly recommend this recipe- especially with the apricots if you are not vegetarian.  If you are vegetarian, the second recipe  is really delicious as well.  Don't be afraid of rolling.  It is way easier than you think it is.  I have put it off for years and was glad that the Daring Cooks needed someone because it was a perfect excuse to take the plunge.

And a plug (not being paid to say this), these two books are excellent sources of Middle Eastern food, Claudia Roden's The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf and Jewish Syrian food, Aromas of Aleppo by Poopa Dweck and Michael J. Cohen .  They are full of excellent recipes.  I have tried many of the recipes in this book and have not been disappointed.

Here are the checking lines for the month:  Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.


Historical Note: Stuffed grape leaves are a part of many cultures including the Syrians, the Turks, the Greeks, the Lebanese, the Albanians, the Israeli's, the Iranians, the Iraqis and the Armenians (just to name a few). Generally speaking the stuffed part could be in zucchinis/courgette, eggplant, tomato or peppers. Really it also extends to stuffing certain types of fish as well. It is suggested that the origin of stuffed grape leaves goes back to the time when Alexander the Great besieged Thebes. It has also been suggested the Byzantines refined and spiced up the recipe and used the leaves of other vines such as hazelnuts and figs.

THE CHALLENGE RECIPE
Preparation time: The recipe will take up to 2 hours, depending on how fast you roll. You can freeze them before boiling if you want to try to do half of the recipe ahead of time.
Equipment required:
Heatproof plate, lid or pie plate. Something to weight the stuffed grape leaves down in the sauce pan.
A sauce pan.

Grape Leaves Stuffed with Ground Meat and Rice with Apricot Tamarind Sauce/ Yebra
Adapted from Aromas of Aleppo by Poopa Dweck and Michael J. Cohen. Published by Harper Collins, 2007
Yield: 6 to 8 servings
Ingredients for hashu/filling:
1 pound (455 gm) ground (minced) beef
1/3 cup (80 ml) (2 1/3 oz) (65 gm) short grain rice
1 teaspoon (5 ml) (6 gm) all spice
2 tablespoons (30 ml) vegetable oil
1 teaspoon (5 ml) (6 gm) cinnamon
1 teaspoon (5 ml) (3 gm) kosher (coarse) salt **if using regular table salt only use ½ tsp.**
¼ teaspoon (1¼ ml) (1½ gm) white pepper
1 onion, chopped **optional**
1 cup (5½ oz) (150 gm) pine nuts **optional**
Directions:
1.Soak rice in water, enough to cover, for 30 minutes. Combine meat, rice, allspice, vegetable oil, cinnamon, salt, white pepper, and if desired, onion and pine nuts, in a large mixing bowl. Mix well.
Ingredients for assembly:
1 pound (455 gm) hashu/filling (see recipe above)
36 preserved grape leaves, stems trimmed, drained, rinsed and patted dry
1 tablespoon (15 ml) vegetable oil
6 dried apricots – or more if you desire
3 tablespoons (45 ml) tamarind concentrate **if you can’t find it, you can omit it**
¼ cup (60 ml) freshly squeezed lemon juice
1 tablespoon (15 ml) (9 gm) kosher (coarse) salt **if using regular table salt only use 1.5 tsp.**
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Tamarind is actually fairly easy to find.  There is a paste that is in package already made up.  You can find it at Asian, Mexican or Indian grocers.  You can also find the pods (a little more difficult) and make it yourself.  It is akin to a sweet/tangy tea flavor. If you can’t find it, you can skip the sauce all togheter. The grape leaves will be just as delicious without the sauce. But we hope that those that can find it will use it.
Directions:
1.Place a grape leaf on a flat surface, vein side up. You can trim the little stem if you would like.
2.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.
3.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.
4.Repeat with the remaining leaves and filling.
a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
5.In a medium saucepan put in the vegetable oil and then place the filled grape leaves in the pot.
6.Place apricots in between the stuffed grape leaves. Cover and cook over low heat for 5- 8 minutes or until the grape leaves begin to sweat.
7.Using all three tablespoons, place a little of the tamarind concentrate, if using, over the rolls.
8.Combine lemon juice, salt, and water then add to pan, filling it ¾ full.
9.Weigh down the grape leaves with a heat proof plate or board to prevent them from unraveling. Cover and bring to a boil over medium high heat. Reduce the heat to low and simmer for about 40 minutes.
a.Alternatively, place the saucepan in an oven preheated to moderate 350°F/180°C/gas mark 4 and cook for an hour.
10.Spoon cooking liquid over the grape leaves occasionally. You will know they are done, when the grape leaves are neither soupy nor dry.
11.Tilt pan sideways over serving platter, allowing the grape leaves to tumble out. Try not to handle them individually to reduce unraveling.
a.Alternately you can try spooning them out very gently.

Wara Einab or Dolma/Cold Stuffed Grape Leaves
Adapted from Claudia Roden's The New Book of Middle Eastern Food a Borzoi Book, published by Alfred A. Knopf
Yield: 6 to 8 servings
Ingredients
24 – 30 preserved or fresh grape leaves.
1¼ cups (300 ml) (9 oz) (250 gm) long grain rice
1- 3 tomatoes, peeled and chopped
1 large onion, finely chopped or 4 tablespoons (60 ml) (35 gm) finely chopped scallions
2 tablespoons (30 ml) (25 gm) finely chopped flat leaf parsley
2 tablespoons (30 ml) (15 gm) crushed dried mint
¼ teaspoon (1¼ ml) (1½ gm) ground cinnamon
¼ teaspoon (1¼ ml) (1½ gm) ground allspice
1 teaspoon (5 ml) (6½ gm) dill
Salt and pepper
2 tomatoes, sliced **optional**
3 or 4 cloves garlic
2/3 cup (160 ml) extra-virgin olive oil
1 teaspoon (5 ml) (5 gm) sugar
Juice of 1 lemon or more
Notes:
If using grape leaves preserved in brine, to remove salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them soaking for about twenty minutes, then change the water a time or two using fresh cold water.
If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
Directions:
1.Pour boiling water over the rice and stir well, then rinse with cold water and let drain.
2.Mix the rice with the chopped tomatoes, onion or scallion, parsley, mint, cinnamon, allspice, dill, salt and pepper to taste.
3.Place a grape leaf on a flat surface, vein side up.

4.Place about two teaspoons (10 ml) of the filling in the center of the leaf, near the stem edge.

5.Roll the leaf end to end, starting from the stem edge. As you roll, fold the sides of the leaf in toward the center. The leaf should resemble a small cigar, about 2 to 2 1/2 inches (50 mm to 65mm) long.

6.Repeat with the remaining leaves and filling.


a.(You can freeze the stuffed grape leaves at this point. Just line a baking sheet with wax paper. When firmly frozen, transfer to an airtight plastic bag place back in the freezer.)
7.Pack the stuffed leaves tightly in a large pan lined with tomato slices or imperfect grape leaves Place a whole garlic clove in between them for extra flavor. The tightness will help prevent the rolls from unraveling.

8.Mix together olive oil, 2/3 cup (160 ml) water, sugar and lemon juice and pour over the stuffed leaves. Put a small heat proof plate on top of the leaves to prevent them from unwinding, cover the pan and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a cup at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
There are many variations you can use but here are just a few suggestions:
Add ¼ cup (60 ml) (1½ oz) (45 gm) raisins or currants and ¼ cup (60 ml) (1⅓ oz) (40 gm) pine nuts to the filling.
Mix a pinch or two of powdered saffron with the olive oil and water before pouring over the stuffed grape leaves.
Soak about ¼ cup (60 ml) (1½ oz) (45 gm) dried chickpeas in water overnight. Crush them using a processor or blender and add them to the filling. In this case use ¼ cup (60 ml) (1¾ oz) (50 gm) less rice. You could also use drained canned chickpeas.

Additional Information:
http://greekfood.about.com/od/greekcookinglessons/ss/foldleaves.htm
http://whatscookingamerica.net/Vegetables/StuffedGrapeLeaves.htm
http://www.squidoo.com/stuffed-grape-leaves
Video:
http://www.5min.com/Video/How-to-Make-Stuffed-Grape-Leaves-101615656
http://www.youtube.com/watch?v=1DlKlzltajg
http://www.youtube.com/watch?v=lSyOUhHzIoQ&feature=related

HARIRA

It was more soupy originally but the pasta sucked all the liquid out by the next day. So add your pasta as needed if you don't want this to happen.

I have been meaning to rant about something for days now. A couple of weeks ago I saw an article in the NY Times written by Kimball. I was directed by this Cast Iron Dude post. I must say with all due respect to Mr. Christopher Kimball and of course my beloved Gourmet that I seriously doubt the magazine was killed by bloggers and Tweeters. Who knows what it was, and I really don't have the knowledge to figure that out but my rant here is about Mr. Kimball's seeming snootery.

read this:
"The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million instant pundits, where an anonymous Twitter comment might be seen to pack more resonance and useful content than an article that reflects a lifetime of experience, experts are not created from the top down but from the bottom up. They can no longer be coronated; their voices have to be deemed essential to the lives of their customers. That leaves, I think, little room for the thoughtful, considered editorial with which Gourmet delighted its readers for almost seven decades." (NY Times, October 7. 2009; Kimball).

I beg to differ. I think people who are somewhat intelligent will understand that you should always seek a professionals advice when a professional is needed. Certainly I will always differ to experts in the field when I am inquisitive about something. There will always be experts that are created from the bottom up. Thats just how life is. And besides some people have an uncanny natural ability or know how to put themselves in those places. Although the articles and editorials from Gourmet are valued, so are the millions of voices out there in the blogging world. Don't we all learn from each other? Isn't it out of the mouths of babes that some intelligent antidotes and profound words are formed?

I understand that journalism is feeling the effects of a changing environment brought about by the web but most professions go through metamorphosis at some point or another. The statement smacks of insecurity about the profession of the food writer. I understand that, but don't put down others in the process only to elevate yourself.

Okay, I am done with my rant. On to the meat and potatoes of this blog... I mean the meat and beans.


TURKEY HARIRA
adapted from Martha- here.

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup dried chickpeas, soaked in water overnight
8 cups homemade turkey stock
4 cups water
3 garlic cloves, minced
1/4 cup finely chopped fresh cilantro
salt to taste, depending on your stock
4 celery stalks, finely chopped
4 ripe tomatoes, peeled and chopped
1 cup yellow lentils, rinsed
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 cinnamon stick
1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground cloves
6 ounces orzo or some small thin pasta
1/2 cup chopped, pitted dates
1/4 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
1 lemon, cut into wedges

1. Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.
2. Add garlic, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to the pot. Simmer until lentils are tender, 30 to 40 minutes.
3. Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.

Recipes to Rival: Chickpea Fries and Falafel

I chose the recipe for this months Recipes to Rival. It's such fun to be able to choose the recipe. So much to pick from and of course you want to pick something that you have been meaning to try but haven't. So that is exactly what I did. I have made falafel before but it always fell apart on me. Now I know the secret for patties that don't fall apart. The fries I have been meaning to try for a while but just never got around to it.
Homemade pita with tahini and falafel. OMG!

Beans have such benefits. They help reduce cholesterol, cost relatively little, offer more fiber in your diet and are environmentally friendly. By that I mean, people don't realize that there is quite a cost in eating beef for instance. They are pretty heavy animals that have to be cargoed around to graze or be moved before and after slaughter. So for this reason it is quite expensive and detrimental to the environment. Now, before all you beef lovers get up in arms, I want to say that beef is great. I could write a whole post on it's virtues too. I just want to suggest that we have a meal once in a while, if not weekly, consisting of beans.

Stop by Recipes to Rival Blogroll for other R 2 R's to see what they cooked up.
Little hands reaching for some fries... yeah.

CHICKPEA FRIES
Mark Bittman, How To Cook Everything; John Wiley & Sons, Inc.

neutral oil, like grapeseed, corn, for greasing and frying
1 cup chickpea flour, sifted
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Finely grated Parmesan cheese for garnish

1. Grease a baking sheet or pizza pan with a rim and set aside. Bring 2 cups of water to a boil in a medium pot. Gradually add the chickpea flour with a large pinch of salt and pepper, whisking constantly to prevent lumps from forming. Reduce to a gentle bubble, stir int he olive oil and cook for just a minute.

2. Scoop the chickpea mixture onto the prepared pan and spread into an even layer. Let cool for a few minutes and then cover loosely with parchment or plastic. Refrigerate until chilled through, about 30 minutes (but up to a day, covered tightly, after it's completely cool).

3. Put 1/8 to 1/4 inch oil in a large skillet over medium heat. Meanwhile, cut the chickpea flour mixture into 3 x 1/2- cutter). Gently put batches of the fries into the hot oil, rotating them gently for even cooking and browning on all sides, about 3 to 4 minutes.

4. Drain the fries on paper towels and immediately sprinkle with salt, lots of pepper and a good dusting of Parmesan if you like. Serve hot or at room temperature with lemon wedges.

These ones are fried.

These are baked. Both were good but tasted quite a bit different.

Falafel: Chickpea Patties

Recipe by Madelain Farah, Lebanese Cuisine, Four Walls Eight Windows, 2001

* 1 pound dried chickpeas
* 1 small onion, coarsely chopped
* 2 cloves garlic, crushed
* 1 tablespoon all-purpose flour
* 1 teaspoon ground coriander
* 1 teaspoon baking soda
* 1/2 teaspoon ground cumin
* 1/4 teaspoon red chili flakes, optional
* Salt and pepper, as needed
* 1/2 cup vegetable oil

Sandwiches:

* 6 to 8 pitas, tops sliced open and lightly toasted
* Shredded lettuce, as needed
* Tomato wedges, as needed
* Sliced red onion, as needed
* Sliced cucumbers, as needed
* Tahini Sauce, recipe follows

Directions

Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.

Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.

Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.

Tahini Sauce:

1 clove garlic
1 teaspoon salt
1/2 cup tahini
1/2 cup water
2 to 4 tablespoons lemon juice

Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.

Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.

Yield: 4 to 6 servings

PITA

Pita Bread
Adapted from Bernard Clayton's Pita Recipe
Makes 8

2-1/2 cups bread flour or all purpose will work
2 teaspoons salt
1 Tablespoon sugar
2 teaspoons active dry yeast
2 Tablespoons good olive oil
1 cup warm water (105-110 degrees)

8 8-inch squares of aluminum foil for baking pitas

In a large bowl (I used my wooden dough bowl), combine 1 cup flour with the salt, sugar, and yeast. Add the oil and water. Beat vigorously with a wooden spoon for three minutes, then stir in the rest of the flour 1/2 cup at a time. The dough should be a rough, shaggy mass that will clean the sides of the bowl. If the dough is moist, add a small amount of additional flour.

Gather and put on the counter. Cut into eight equal portions. Cover, I use the bowl to cover them. Let them rest 30 minutes. In the mean time preheat the oven to 500F. Then roll them out one at a time onto the foil sheets. Place in the bottom rack of the oven. I can get four in at a time. Let them bake for 8 to 12 minutes. They should puff. I find that if I let them rest after I roll them then they tend to puff better.

When you take them out of the oven, immediately put them in a paper bag to let the moisture keep them nice and soft.
Caramelized Onion Dip

3 large onions, s;iced or chopped
1 tablespoon butter
1 tablespoon olive oil
1/2 cup reduced fat sour cream
1 tablespoon balsamic vinegar
salt and pepper to taste

In a large skillet sauté onion in butter and oil until soft. Add some salt continue sautéing until the onions are caramelized. Remove from heat, cool and process in a blender or processor. Add sour cream, balsamic and s and p to taste. Chill.

Celeriac, Celery Root, it's all the same

I have been wanting to try celeriac, aka celery root, for some time. You see I have this great cookbook called The New Book of Middle Eastern Food by Claudia Roden. There a few recipes in there that call for celeriac. I had never heard of it before so I was curious. I never saw it at the markets but then I didn't know what it looked like. I suspect it was there but I just looked right over it thinking maybe if I saw it, "what the heck is that ugly thing?" Check it out here at Kat's blog to see a pic of it.

Anyway, this pretty little thing, ehem, not so pretty, tastes a lot like celery but milder. It acts a lot like a potatoe.

Here is the recipe I used and I must say it was SUPER tastey!

CELERIAC IN OLIVE OIL
Recipe from Claudia Roden, The New Book of Middle Eastern Food

1 celeriac , weighing about 1 pound
2 tablespoons olive oil
juice of 1/2 of a lemon, or more to taste
1/4 teaspoon turmeric
s and p
pinch of sugar

Peel the celeriac, and cut into 3/4 inch cubes. Saute gently in olive oil until lightly colored. Add a little water, barely to cover, and stir in lemon juice, turmeric, salt, pepper, and sugar. Simmer about 25 minutes, until the celeriac is tender and the liquid is considerably reduced. Eat hot or cold.

Minted Barley with Dukkha

I know the picture isn't exactly clear, I am trying to master my camera. Bear with me. My husband knew a Middle Eastern man a long time ago who taught him about dukkha. He fell in love with the spice and says I really should start incorporating it into my meals. I really havent so far but today I did, finally. I have to say that I love its flavor. I have had it on chicken before but it is especially yummy with beans and or this barley.

Today I made these rockin bean burgers with French Green Lentils and pearl barley. I had quite a bit of the barley left over so I made this salad. Its real simple but quite tastey.

Minted Barley with Dukkha

2 cups cooked pearl barley
1 red onion, minced
1/2 T of dukkha
20 mint leaves, chiffonade
1 T of canola oil
1 t kosher salt
1 clove garlic minced

Combine all ingredients and serve cold or at room temperature. (Incidentally dukkha sounds an awful lot like a not so nice polish word). My kids are giggling when I say it.

The bean burgers will be made some time later this week. I will post a picture then.

Mediterranean Bean Burgers

20 mint leaves, chiffonade
2 cups French Green Lentils
2 cups pearl barley
1 small onion
1 teaspoon butter
1 teaspoon olive oil
5 cloves garlic, minced
2 T dukkah
2 eggs
1 cup bread crumbs

You can cook the lentils and the barley together. Cook until tender and drain.
Saute onions in butter and olive oil until carmelized. Combine all ingredients together and let sit for about 30 minutes. Form into balls and flatten into hamburger shapes.

These freeze real well! It's such a handy "convenience" food. I serve mine on a bun with light ranch dressing, tomato, lettuce and avocado slices.

Enjoy!

CRISPY CRUNCHY CRACKERS

Pasta machine!









Painting olive oil on crackers.









Doesn't this look like South America?








Voila... yumminess








And oh so good crackers!


I have always wanted to make crackers. I did try once and it was a complete failure. I found this recipe on www.wildyeastblog.com. Sesame-Semolina Flatbreads. I just recently bought some semolina for pasta. But hey crackers are a great idea. I added some Lori touches... 1 teaspoon of garlic powder, 1 teaspoon of onion powder and I omitted 1 tablespoon of sesame seeds and added nigella seeds (a small seed from a flowering plant that grows in Asia. See wikipedia for a more detailed definition.) I have them in my house due to my recent interest in Indian cuisine. http://en.wikipedia.org/wiki/Nigella_sativa

The thing that really caught my attention about the recipe is that it uses a pasta roller to thin the dough. (You can use a rolling pin too). I have one and I have only used it once. I was so excited because I thought these might actually be successful. And, here's the bonus, my husband would see that the pasta machine really was a worthwhile investment. Triumphant!

SESAME - SEMOLINA FLATBREADS
from wildyeastblog.com which was adapted from Savory Baking from the Mediterranean by Anissa Helou. See wildyeastblog for original recipe.

150 grams all purpose flour
150 grams semolina
1 tablespoon sesame seeds
1 tablespoon nigella seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
170 grams lukewarm water
olive oil for brushing
kosher salt or pretzel salt for topping

Mix flour, semolina, sesame seeds,a nd salt in a mdeium bowl. Add water and mix. Knead on lightly floured surface for three minutes. Cover and let dough rest for about 15 minutes. Knead for another two minutes and let it rest for twenty.

Preheat oven to 450 F with a baking stone at the bottom of your oven.

You can go over the time limits and still get good results. Cut into 12 balls. Roll through pasta machine at about a setting of five. Cut into pieces if you want smaller crackers or leave whole and run through a setting of three. You can do a level of two but I found the best results at three. Place dough on parchment and brush with oil, then salt them. I used a peel to transfer the sheet of crackers to the stone.

It was a lot of fun and we all enjoyed them, dipping them into white bean hummus with pesto. More on that later.

Okay here it is.

WHITE BEAN PESTO PUREE

2 cups cooked white beans
1 tablespoon olive oil
1/3 cup pesto (you can use storebought. I freeze mine in the summer)
salt to taste

Process all ingredients in processor. If dry add water a tablespoon at a time.