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.

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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.