Posted in Recipes on 16.08.2017
Chickpea & Dukkah Crackers
prep: 20 mins / cook: 15 mins / inactive: 0 mins / total: 35 mins / quantity: 12 crackers Print recipe?
If you’re as big a fan of hummus as we are then you’re always looking for different things to use as a conduit to getting it into your mouth. These vegan, Chick Pea & Dukkah Crackers are PERFECT (and taste pretty good even without being loaded with hummus!) Using chickpea flour also makes them gluten free .. win win!
I’m such a lightweight when it comes to spice, always have been, but the dukkah gently warms rather than removes a layer of skin in your mouth! And the whole flax seeds add a wonderful nutty crunch.
You’ll want to roll the dough out between sheets of greaseproof or baking parchment as it’s quite soft and you don’t want to make it too dry by having to add more of the chickpea flour.
They also don’t spread so you can lay them fairly close together for baking.
Have you tried making your own hummus? I can’t recommend giving it a go enough. It’s so simple and you’ll know exactly what’s going into it – no weird numbers or unpronounceables! Keep a couple of cans of chickpeas in your cupboard and you’ll never have to worry about a hummus shortage again! Give this Sun-Dried Tomato and Basil Hummus a try and see for yourself!
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Chickpea & Dukkah Crackers
prep: 20 mins / cook: 15 mins / inactive: 0 mins / total: 35 mins / quantity: 12 crackers
- 1 cup chickpea flour (also known as gram flour)
- 2 tblsp olive oil
- 3-4 tblsp water
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1-2 tblsp dukkah
- 1 tsp flax seeds
- Preheat the oven to 180C Fan / 200C / 350F/ Gas Mark 4 and line 1 large or 2 small baking trays with baking parchment
- Into a food processor tip the flour, salt, baking powder and oil and pulse for a few seconds till the mix looks like wet sand
- Add 3 tblsp of water (adding the 4th if necessary) and pulse till the mixture forms a ball
- Tip the dough out onto a piece of baking parchment and lightly knead until smooth
- Place another piece of parchment on top and roll out the dough to about 5mm thick. Use a 2 inch cutter to cut out the biscuit shapes (or use a fancy shaped cutter if you’re feeling … fancy!)
- Gently lift the crackers onto the lined baking tray(s) and sprinkle over the dukkah and flax seeds, lightly pushing them into the dough with a spatula or palette knife.
- Re-roll any trimmings to cut out more shapes
- Bake for 15 minutes until very lightly golden then transfer to a wire rack to cool completely
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
All things autumn - warming soups, savoury bakes and delicious sweet treats!
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