Looking for a new way to eat beans? Why not in the form of crackers?!
These crackers are crispy and flavorful. They’re a healthy option when you’re needing something crunchy. They’re also great on-the-go!
Chickpea flour is just that.. chickpeas ground into a fine flour. You can find chickpea (a.k.a. garbanzo bean) flour online -> chickpea flour (*affiliate) <- or at most grocery stores in the baking section. Nowadays there are many flour options to choose from. Chickpea flour is a great option as it’s nutrient-dense. Compared to wheat flour it has more protein, fiber, vitamins and minerals. It also has less calories than wheat flour!
Chickpea flour is rather dense, making it a perfect base for crackers. However, if you use your chickpea flour in cookies, pancakes, etc., your end product is going to be on the heavy side. This isn’t a bad thing, just something to keep in mind – it certainly can be used in a wide variety of recipes. To avoid ending up with a super-dense end-product, consider replacing just 1/4 of the flour with chickpea flour. I especially love adding it to savory dishes (hello, pizza crust!!).
Tahini, another staple in our kitchens, is simply ground sesame seeds. In these crackers the fat helps with the crunchiness. Tahini (*affiliate) is often used to make hummus (here’s one of our faves: 1-Step Oil-Free Hummus). We also love to use it in sauces (YUM! ->Roasted Veggies and Pineapple Topped with Tahini Sesame Sauce). If needed, you can use any nut or seed butter in place of tahini.
Honestly, these crackers are great on their own. Or, for a more rounded snack, they can be enjoyed alongside fruit or veggies, such as grapes, apple slices or carrot sticks.
To impress your friends, serve them on a fancy plant-based charcuterie board. Can you dip crackers made out of chickpeas into hummus made out of chickpeas?! Absolutely!! Bonus points for double the fiber. ??
If you’re looking for other bean-based recipes, we’ve got you covered. Just check out 15 of our favorite bean-based recipes. As you’ll notice, we use beans in entrees, snacks and desserts!
And if you need a refresher on the MANY benefits of enjoying beans, you can find it here -> Why these Dietitians are Big on Beans.
All you need to make this recipe is a mixing bowl, rolling pin, baking sheet and 2 sheets of parchment paper (*affiliate links). Side note – as much as I love using my silicone baking mat, it doesn’t work well for rolling out these crackers. I recommend parchment paper.
Italian Spiced Chickpea Crackers
- Rolling Pin
- baking sheet
- Parchment Paper
- 1 cup chickpea flour
- 1/2 tsp oregano, dried
- 1/2 tsp basil, dried
- 1/4 tsp thyme, dried
- 1/4 tsp salt
- 1 Tbsp tahini or other nut or seed butter
- 3-4 Tbsp water
- Preheat oven to 400 degrees F.
- Add all dry ingredients (chickpea flour, spices, salt) to a mixing bowl and combine.
- Add tahini and 3 Tbsp water. Stir to form a dough. If dough is dry and crumbly, add additional water, 1 tsp at a time. This recipe typically requires 3-4 Tbsp water, depending on the moisture content of your chickpea flour. The dough should hold together and not be crumbly, though should also not be sticky.
- Form dough into a ball and place in the middle of a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll dough flat, approximately 1/8 inch thick.
- Remove top piece of parchment paper. Score dough to create 2x2 inch crackers. Transfer parchment paper with crackers to a baking sheet.
- Bake for 12 minutes. Crackers are done when the edges begin to turn golden brown and dough is crispy. If crackers are not yet crispy, continue to cooking, checking crackers every 1-2 minutes as crackers burn quickly. Crackers will crisp up when cooling.
- Remove from oven, let cool and then break into individual crackers.
*We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.