Chickpea flour (garbanzo flour) is made from finely ground chickpeas, making it naturally gluten free and high in protein. It doesn’t work the same was regular flour does; it is not elastic and has a strong chickpea taste and a thick batter-like texture when wet. It works well when you want chickpea to be the main flavour, like in this chickpea pancake.

 

I tried using chickpea flour to create a cracker and these gluten free chickpea crackers with pumpkin seeds, salt and pepper were the result. They’re delicious, different and a lot more filling than regular crackers. To accompany them I made a simple eggplant dip which is a nice and light addition. If you can’t find eggplants, hummus will work great with them as well.

 

Gluten Free Chickpea Crackers with Eggplant Dip

Vegan | Gluten Free | Wheat Free | Sugar Free
Chickpea flour crackers with pumpkin seeds and black pepper. Serve alongside a simple eggplant dip for healthy and protein rich snack.
Course: Sides, Snacks
Dietary: Gluten Free, No Added Sugar, Nut Free, Vegan, Wheat Free
Servings: 30 large crackers

Ingredients

Chickpea Crackers

  • 3 cups chickpea flour
  • 3 tbsp pumpkin seeds roughly chopped
  • 1 tsp baking powder
  • 1 tsp Salt
  • 1 tsp ground black pepper
  • 3 tbsp olive oil
  • 1/2 cup warm water

Eggplant Dip

  • 2 medium eggplants
  • 1/4 cup fresh parsley chopped
  • 2 tbsp tahini paste
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp Salt
  • 1/2 tsp ground black pepper

Instructions

Chickpea Crackers

  • Combine the dry ingredients in a medium bowl and mix well.
  • Add olive oil and water to the flour mixture and mix it together with the dry ingredients using a fork until a dough is formed. If the dough is too dry, add water.
  • Turn the dough out onto a floured surface and knead for 2 minutes until smooth.
  • Divide the dough into two portions, wrap both portions in plastic wrap and let them sit for 10 minutes.
  • In the meantime preheat the oven to 180°C and line a baking sheet with baking paper.
  • When the dough is ready, roll it out until it’s 5mm thick. I rolled the dough out between two pieces of wax paper.
  • Place the rolled out dough on the baking sheet and bake for 18-20 minutes, rotating halfway to ensure even cooking. The crackers will be slightly browning at the edges when they’re ready.
  • Remove from the oven and allow them to cool. Once cool, break into pieces.

Eggplant Dip

  • Preheat the oven to 200°C and line a baking sheet with baking paper.
  • Poke the eggplants with a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil.
  • Place on a baking sheet, with the cut side down, and roast until very tender – the skin will be collapsing in, about 35-40 minutes.
  • Remove from the oven and allow to cool.
  • Once cool, scoop out the flesh and place it into a food processor or blender. Add the rest of the ingredients and blend until smooth.
  • Serve with the chickpea crackers.

Notes

Nutrition per cracker: 51 calories | 5g carbohydrate (0.8g sugar) | 2g protein | 2g fat
Nutrition per tablespoon dip: 13 calories | 2g carbohydrate (1g sugar) | 0.4g protein | 0.5g fat

 

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