Chickpea Crackers With Chunky Tapenade

• 1 cup coarsely chopped Castelvetrano olives
• 2 tablespoons chopped shallot (from 2 small shallots)
• 2 tablespoons Champagne vinegar
• 2 tablespoons coarsely chopped drained capers
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper
• 5 tablespoons extra-virgin olive oil, divided
• 2 1/2 cups water
• 1 1/2 cups (about 5 7/8 oz.) chickpea flour
• 2 1/2 teaspoons kosher salt, divided
• 4 cups canola oil
• 1 cup hummus

1. Stir together olives, shallots, vinegar, capers, parsley, crushed red pepper, and 2 tablespoons of the olive oil in a medium bowl; set tapenade aside.
2. Bring water to a boil in a medium saucepan over medium-high. Slowly whisk in chickpea flour and 1 1/2 teaspoons of the salt; stir until smooth. Reduce heat to medium-low; slowly add remaining 3 tablespoons olive oil, and stir vigorously until smooth. Cook, stirring often, until mixture is tacky to the touch, 12 to 14 minutes. Let cool 5 minutes. Transfer mixture to a food processor; process until smooth, about 1 minute. Spread mixture on a rimmed baking sheet lined with plastic wrap. Top with another layer of plastic wrap, and press mixture into a rough rectangle. Flatten mixture to 1/4-inch thickness with a rolling pin. Refrigerate until set, about 30 minutes.
3. Tear dough into irregular 1-inch pieces. Heat canola oil in a large saucepan or small Dutch oven over high to 350u0b0F. Fry dough, in batches, until pieces float to the top of the oil and are golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels; sprinkle with remaining 1 teaspoon salt.
4. To serve, spread 1 teaspoon hummus on each cracker, and top with 2 teaspoons tapenade.

castelvetrano olives, shallot, vinegar, capers, flatleaf, red pepper, extravirgin olive oil, water, chickpea flour, kosher salt, canola oil

Taken from www.myrecipes.com/recipe/chickpea-crackers-with-chunky-tapenade (may not work)