Get the party started with Party-Perfect Bites, Milli Taylor's mouthwatering collection of delicious recipes for canapés and other bite-size morsels! Squid ink creates a very dramatic black colour in these crackers. It is available in convenient sachets from Italian and Spanish specialist stores, and from some online retailers.
140 g/1 cup canned chickpeas, drained and rinsed
250 g/2 scant cups beetroot/beets, cooked and cubed
1 large garlic clove
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons tahini
2-3 pinches of sea salt flakes
Makes 400 g/14 oz.
Place all of the ingredients in a food processor or blender and blitz until smooth. Taste and adjust the seasoning, if necessary.
Squid Ink Crackers
300 g/2¼ cups plain/all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cayenne pepper
80 ml/½ cup olive oil
3 x 4-g/¼-oz. squid ink sachets
A baking sheet lined with baking parchment
Preheat the oven to 180° C (350° F) Gas 4.
Mix the flour, baking powder, salt and cayenne pepper in a large mixing bowl, and make a well in the middle.
Mix 150 ml/½ cup water with the olive oil and squid ink, then add to the well. Stir gently, slowly incorporating the dry ingredients until a dough forms.
Turn out the dough onto a floured surface, and knead for about 3-5 minutes, or until smooth. Divide the dough into 15 pieces and roll them into the desired shapes with a rolling pin.