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Happy Monday friends! For a long time ( = years!) I’d been wondering if there was a healthier alternative to plain crackers. You know when you’re hungry and feel like a snack that’s not too healthy (like carrots) nor too cheeky (like chocolate)? I always end up thinking of crackers but I see them as sort of unnecessary extra carbs that I really don’t need. So here comes chickpea flour to the rescue, as so many other times – it has some carbs, yes, but also much more protein!!
I had fun preparing them, it’s just like making cookies, but even easier and quicker. I already have another flavor combo in mind that I will try soon! I usually eat them on their own or also dipped in silky hummus because chickpea on chickpea is never a bad thing. So I threw in a hummus recipe too. Feel free to add/omit any spices in the mix!
Surprisingly enough, I don’t make hummus nearly as often as I eat chickpeas on their own. Part of it is that beans straight out of a can (obv drained and rinsed) are just a quicker option but also I really really love them as a chewable food instead of “baby food” haha! Also most of the time I….forget? that I can turn them into a cream because I’m just so hungry I must eat right away!!
CHICKPEA FLOUR CRACKERS + CUMIN CORIANDER HUMMUS {vegan + gluten free}
by Marta Giaccone
Recipe
about 15 small crackers + a lot of hummus
prep time: 5 mins, cooking time: 25 mins, total: 30 mins
Crackers
100 gr chickpea flour
1 tsp cumin, ground or seeds
1 tsp coriander, ground
pinch salt
2 tbsp olive oil
4 tbsp water
Method
- Preheat oven to 180°C/375°F
- In a bowl sift flour then add spices, salt and oil. Mix with a fork. Start kneading with your hands, adding water 1 tbsp at a time.
- Roll out dough to about 3-4mm thick between two sheets of parchment paper.
- With a sharp knife or with a cookie cutter cut into desired shape without pulling apart.
- Transfer to an oven tray and bake for about 20-25 mins until slightly golden. Let cool for a few minutes, then break into squares/etc.
Hummus
1 can cooked chickpeas
water
1-2 tbsp tahini
½ tsp salt
juice from ½ lemon
1 garlic clove
1 tsp ground coriander
1 tsp ground turmeric
sprinkle cumin seeds
dash sweet paprika
olive oil
Method
- While the crackers are in the oven, drain and rinse chickpeas. Add to a blender along with all other ingredients except for olive oil. Start with just a tiny bit of water and then add more if needed.
- Blend until silky. Taste and add more of any ingredient if desired. Before serving, drizzle some fresh olive oil.
