Homemade Graham Crackers

Here's a recipe from Debbie M. 

Ingredients

• 1 cup whole wheat flour
• 1.5 cups all-purpose flour
• ½ cup brown sugar, packed (if you use demerara or jaggery, grind it fine)
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ cup cold unsalted butter, cubed
• ¼ cup honey
• ¼ cup water

Instructions

In the bowl add flours, sugar, salt, cinnamon and baking soda. Stir to combine. Add butter and mix until the mixture has turned to coarse crumbs. Add honey and water. Mix until incorporated and the dough is easily gathered into a ball.

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Shape dough into a flat disk. (see tip below) Roll between two large pieces of butter paperuntil ¼ inch thick. Cut into desired shapes and sizes and poke with fork tines randomly. Place crackers on a greased baking sheet. Re-roll remaining dough until all of dough is used up.

Bake at 350ºF for 15 minutes, until slightly darkened around edges. They should be set but still slightly soft (they will harden as they cool). Remove crackers from sheet to cool. Store in an airtight container for 1 week, or freeze for longer storage.

Tip: some people just put the whole rolled dough on the cookie sheet and cut them after they came out of the oven.  I did this and it was so easy. I cut them with a pizza cutter when I pulled them out. It was quick! I also rolled the dough a little thicker to have soft crackers. We all loved them!

Recipe from: http://kitchensimplicity.com/homemade-graham-crackers/

Eggplant Hummus

Thanks to RachelR for this recipe as well, though she credits JoyceF for it originally.

"The eggplant is optional but SO stinkin' good. It's so creamy. Just wrap the eggplant in foil (well!) and toss it in the oven the next time you bake something. When it soft, it's done. Let cool completely in foil, then unwrap and add to hummus in the blender. This is great with chapatis!"

Eggplant Hummus
1 1/2 - 2 cups chickpeas (you'll want to soak these overnight before cooking them in the pressure cooker for about 1 hour)
2-4 cloves garlic, crushed (or 1/2 tsp dried garlic)
1/6 cup water
2-4 Tbsp tahini (opt)
1 Tbsp olive oil
pinch salt
Lemon juice - start with 1/2 lemon and add to taste
1 eggplant, roasted*

Dump. Purée with stick blender/blender/food processor. Dip chapatis, pita or other flat bread.

*Many of you have probably seen your helper do this, but another way to roast an eggplant is to put it directly on the burner with the gas on and turn it continuously. It usually takes about 30 minutes, if I remember correctly.