Wasa Crispbreads with Hummus and Dates
Enjoy the great taste and perfect crunch of Wasa crispbread, now gluten free! Our gluten free crackers contain no lactose ingredients, 50 calories per slice, and are Non-GMO Project verified. Layer on your favorite healthy toppings for a smart and satisfying snack.
Made with:
Gluten Free Original
Ingredients
4 WASA GLUTEN FREE ORIGINAL CRISPBREADS
1/2 CUP MEDJOOL DATES, ROUGHLY CHOPPED
1 TABLESPOON SUGAR
1 1/4 CUP WATER, SPLIT
15-OUNCE CAN CHICKPEAS, DRAINED
1/4 CUP CASHEW BUTTER
1 TABLESPOON FRESH LEMON JUICE
2 TABLESPOONS PREPARED DATE SYRUP
2 TABLESPOONS DATE PASTE
1 TEASPOON SALT
1/4 CUP SALTED CASHEWS, ROUGHLY CHOPPED
1/4 CUP DARK CHOCOLATE CHIPS
How to:
1.
To make the date syrup: Place chopped dates, sugar and 1 cup water in a saucepan over medium heat. Simmer for 15 minutes, stirring occasionally until dates are soft and slightly broken down. Transfer to a blender and blend very well, for about 1 minute, adding small amounts of additional water to help blending if too thick. Strain over a fine mesh strainer or cheesecloth. Set aside the leftover pulp in a separate container.
2.
To make the hummus: Add chickpeas, cashew butter, lemon juice, date syrup, date paste and salt to a food processor or blender and blend on high for 1 minute, adding 1/4 cup water in stages throughout. The final texture should be smooth, thick and fluffy. Scrape the hummus into a bowl and set aside.
3.
To serve: Spread 2 tablespoons of hummus on top of each crispbread and top with chopped dates, chopped cashews and dark chocolate chips. Finish with a drizzle of extra date syrup and sea salt.
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