Mash-a-Crash

Updated at: Thu, 17 Aug 2023 02:29:09 GMT

Step 1

For the Taboli

Step 2

Rinse the bulgur wheat, using a fine mesh strainer

Step 3

In a medium bowl, combine the bulgur and 1 cup of boiling water. Cover it with a plate or plastic wrap and let it soak for at least 15 minutes, until it has absorbed all or most of the water. If you are using coarser bulgur wheat, let it soak for at least 30 minutes. Taste it and make sure is tender, but still has a bite. If it's not, add a little more boiling water. When ready, squeeze any excess water, if there is any left

Step 4

In a large bowl, combine the soaked bulgur wheat, tomatoes, scallions and parsley and toss well. Add the lemon juice, olive oil and salt and toss again. Refrigerate until ready to serve

Step 5

For the Vegan Crackers

Step 6

Preheat the oven to 400°F/200°C.

Step 7

In a mixing bowl add in the flour, baking powder, and salt, whisk and then add in the olive oil and water. Mix with a large wooden spoon until it comes together and knead with your hand until it's a smooth dough. Add more flour if the dough is too sticky.

Step 8

On a lightly floured parchment paper, roll out the dough as thin and even as possible. Use more flour if you need to.

Step 9

Mix 1 tablespoon of water with 1 teaspoon of maple syrup and brush the top of the crackers with it. Then sprinkle the za'atar seasoning on top.

Step 10

Cut it with a pizza cutter length- and widthwise into individual crackers. Carefully pull the parchment paper with the crackers onto a baking sheet.

Step 11

Bake them in the oven for about 15 minutes until they get crispy and golden brown. Let them cool off a bit before digging in.

Step 12

For the Hummus

Step 13

Microwave undrained chickpeas and whole garlic cloves in a mixing bowl for 4-5 minutes.

Step 14

NOTE: Reserve 1/2 of the chickpea liquid to add in as needed while blending. Add the other 1/2 of the chickpea liquid with the chickpeas and garlic to a blender or food processor and process with lemon juice, salt and tahini. Stream in olive oil while mixing.

Step 15

Process until smooth and creamy, scraping down sides as needed. Add more of the reserved chickpea liquid as needed for creamier texture.

Step 16

Taste and adjust seasonings as you prefer. I found 3/4 tsp of salt to be the perfect amount (amount as original recipe is written // refer to the lower end of range if altering batch size).

Step 17

Garnish with a little more olive oil and paprika, and serve with veggies, crackers and pita. Leftovers keep in the refrigerator for up to 1 week or more. It tastes even better refrigerated, as it has time to thicken up and develop in flavor.

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