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GINGER COCKTAILS & CHICKPEA CRACKERS

    • Difficulty Level

Recipe featured on bthings.me

Ingredients

  • Ginger Roger Cocktail:
  • 5 mint leaves
  • 2 thick lemon slices
  • Ice cubes
  • 1-2 tots (25-50ml) white rum
  • About 250 ml ginger beer (we used Stoney Ginger Beer)
  • Chickpea and Pumpkin Seed Crackers:
  • 300g chickpea flour
  • 50 g pumpkin seeds, roughly chopped
  • 1 tsp (5ml) cumin or caraway seeds
  • 2 Tbsp (30ml) olive oil
  • ½ cup (125ml) lukewarm water

Instructions

  • 1. Ginger Roger Cocktail:
  • 2. Half-fill a chutney bottle with ice, add the mint and lemon, close the bottle and shake to crush the mint and lemon. If you are making the drink in a glass, use a pestle to muddle the mint and lemon to extract the flavour.
  • 3. Add the white rum and fill with ginger beer. Mix and serve with a straw!
  • 4. Tip: This drink works very well with whisky, if you are not a rum fan.
  • 5. Chickpea and Pumpkin Seed Crackers:
  • 6. Pre-heat the oven to 180°C.
  • 7. Place the dry ingredients in a bowl, make a well in the centre and add the wet ingredients.
  • 8. Mix with a fork until the dough starts coming together. Turn out onto a floured surface and knead for 5 minutes, until smooth.
  • 9. Divide the dough into 4 sections – cover with a damp cloth until needed.
  • 10. Roll the dough out until 5mm thick. Either bake as a whole piece and break into smaller pieces or cut out shapes with your favourite cookie cutters.
  • 11. Bake for 7-10 minutes – be careful not to burn.
  • 12. Serving suggestions:
  • 13. We served it with our favourite dips and antipasti from Farmhouse Pâté to Zataar Hummus and Tzatziki!
  • 14. Tips:
  • 15. Chickpea flour is also known as Besan or Gram flour, and is available from most health food shops and speciality spice shops.
  • 16. You can easily substitute the chickpea flour for white bread flour, or combine the two.

Instructions

  • 1. Ginger Roger Cocktail:
  • 2. Half-fill a chutney bottle with ice, add the mint and lemon, close the bottle and shake to crush the mint and lemon. If you are making the drink in a glass, use a pestle to muddle the mint and lemon to extract the flavour.
  • 3. Add the white rum and fill with ginger beer. Mix and serve with a straw!
  • 4. Tip: This drink works very well with whisky, if you are not a rum fan.
  • 5. Chickpea and Pumpkin Seed Crackers:
  • 6. Pre-heat the oven to 180°C.
  • 7. Place the dry ingredients in a bowl, make a well in the centre and add the wet ingredients.
  • 8. Mix with a fork until the dough starts coming together. Turn out onto a floured surface and knead for 5 minutes, until smooth.
  • 9. Divide the dough into 4 sections – cover with a damp cloth until needed.
  • 10. Roll the dough out until 5mm thick. Either bake as a whole piece and break into smaller pieces or cut out shapes with your favourite cookie cutters.
  • 11. Bake for 7-10 minutes – be careful not to burn.
  • 12. Serving suggestions:
  • 13. We served it with our favourite dips and antipasti from Farmhouse Pâté to Zataar Hummus and Tzatziki!
  • 14. Tips:
  • 15. Chickpea flour is also known as Besan or Gram flour, and is available from most health food shops and speciality spice shops.
  • 16. You can easily substitute the chickpea flour for white bread flour, or combine the two.
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About Chef

Billie Lambrechts

A new-comer to the Cape Town foodie scene, Billie spent her formative years around the kitchen table. For her, cooking is all about a passion for good food and ...