With 5 kids in the house, we can never have enough snacks. These little crackers are full of protein and flavor so they make the perfect afternoon pick-me-up or late night snack.
To get started you will need:
- 1 cup freshly ground chickpea flour
- 2T olive oil
- 3-4 T water
- 1-3 tsp fresh, chopped rosemary and thyme
- 1/2 tsp salt
- dash of pepper and garlic powder
In a bowl, combine the chickpea flour, salt, pepper, garlic powder and herbs. Add the olive oil and mix until the mixture resembles crumbs or sand. It might be easiest to use your hands for this part. Stir in the water a little at a time until the dough comes together in a ball. Knead it until smooth.
On a lightly floured surface, roll out your dough to about a 1/4 in thickness. You can go thinner if you like a more crunchy cracker. Cut out your crackers with a small cutter and place on a parchment covered baking tray.
Bake in an oven preheated to 350 for about 12-15 minutes until lightly browned. Allow to cool completely before serving or storing. These are great served with hummus or your other favorite dips.
- 1 cup chickpea flour
- 2T olive oil
- 3-4 T water
- 1-3 tsp fresh, chopped rosemary and thyme
- ½ tsp salt
- dash of pepper and garlic powder
- In a bowl, combine the chickpea flour, salt, pepper, garlic powder and herbs.
- Add the olive oil and mix until the mixture resembles crumbs or sand. It might be easiest to use your hands for this part.
- Stir in the water a little at a time until the dough comes together in a ball.
- Knead it until smooth.
- On a lightly floured surface, roll out your dough to about a ¼ in thickness. You can go thinner if you like a more crunchy cracker.
- Cut out your crackers with a small cutter and place on a parchment covered baking tray.
- Bake in an oven preheated to 350 for about 12-15 minutes until lightly browned.
- Allow to cool completely before serving or storing.
