Delicious gluten-free crackers, easy to make, excellent fr a snack or accompany meals.
Servings 24 crackers (approx)
For the crackers
180g chickpeas (2 cups)/
2 tbsp extra virgin olive oil (plus a little extra for brushing)
1 tbsp baking soda
1 teaspoon of salt
80ml (1/3 cup) + 1-2 tbsp warm water (more water if necessary)
Za’atar (Hyssop spice), in case you can t find blend the following:
1 tbsp thyme, dry
1 tbsp marjoram (dry)
2 teaspoons sumac
¼ tsp fine grain sea salt
1 tbsp sesame seeds, roasted
75g ( ½ cup) defrosted frozen peas
75g ( ½ cup) chickpeas
A few coriander leaves
2 tbsp lemon juice, (about half a lemon)
1 garlic clove, minced
½ cup olive oil, 120ml
1 pinch of cumin powder
Season with salt and pepper to taste.
How to prepare
To prepare the cracker dough, combine the flour, salt, and baking powder in a
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) and line two baking sheets with parchment paper.
Whisk together the chickpea flour, salt, and baking powder in a large mixing basin. Rub the olive oil into the flour with your hands until it is uniformly distributed, about 2 minutes – make sure there are no huge clumps.
Fill a food processor halfway with the flour mixture. Drizzle warm water into the blender via the nozzle while the processor is running until the mixture comes together. If your dough is still dry, add another ½
tablespoon of water until a dough ball forms. 5 minutes of kneading the dough
It should be divided into two pieces and wrapped with plastic wrap. Allow for a 10-minute rest period.
Prepare a level work area with two sheets of parchment paper for baking the crackers. Wet your hands a little and flatten one piece of dough on top of another piece of parchment using your palm. Roll out the dough to a 1/8-inch thickness with a rolling pin after covering it with the second piece of paper.
Sprinkle the za’atar spices over the rolled dough, then roll it over again using the rolling pin to press the za’atar spice mix into the dough’s surface.
Bake the crackers for 12-15 minutes on the prepared baking pans. Halfway through, rotate the crackers (crackers will be lightly browned on the edges when done).
Remove the crackers from the oven and set them aside to cool. Rep with the rest of the dough.
To prepare the green dip, combine all of the ingredients in a large mixing bowl.
Pulse the first 7 ingredients in a food processor for 30 to 40 seconds, or until desired consistency is reached, then season with salt and pepper to taste.
As a beginning or a delightful and nutritious snack, serve the crackers with the green dip.
You can also play around with the cracker topping; if you don’t want to use the za’atar spice mix, simply season your crackers with salt and pepper or sprinkle nutritional yeast on top.