Happy Hummus Day! Just so you know, this post is sponsored by Sabra. I’m lucky to be one of their Sabra Tastemakers for the year and get to create fun recipes for them.
I’m celebrating Hummus Day with Sabra limited edition flavor caramelized onion with smoked paprika. I added some extra smoked paprika, some chopped thyme and a bit of smoked salt. It’s amazing that way and I suggest you try it too!
Today I’m turning dinner into an unofficial meal. Well, sometimes it becomes a defacto official meal once I add a glass of wine, some veggies, and a few homemade chickpea crackers. Then I get a little too comfortable to make more than a big leafy salad for dinner.
But honestly, a salad and hummus is a perfect dinner on the deck. I’m all about eating dinner outside, so this works for me!
I love making my own crackers. It’s really so simple and all you need is flour, baking powder, and water. Anything more is a delicious addition.
You can make the large fancy crackers, break them for a rustic look, or even use cookie cutters to make cute shapes.
This recipe is gluten and soy free.
Vegan Chickpea Crackers
This recipe is simple and doesn't take too much time. You do need to roll the dough as thin as possible, but it gets easier the more you do it.
Ingredients
- 2 cups chickpea flour
- 2 tablespoons avocado oil, or substitute olive, sunflower, etc.
- 1 teaspoon baking powder
- 1/4 cup water, plus more as needed
optional toppings
- salt
- pepper
- cumin seeds
- poppy seeds
- cracked black pepper
- herbs
Instructions
- Preheat your oven to 350 degrees. Add the flour and baking powder to your mixer or food processor and mix well. Add in the oil and mix until it looks similar to course cornmeal.
- Add ¼ cup water and mix more. Add more water tablespoon by tablespoon until the dough comes together into a ball. Let the dough rest for about 5 minutes.
- Divide the ball into 8 pieces and roll into thin ovals. I roll it out between 2 pieces of parchment paper.
- Place on baking sheets covered with parchment paper. Top with any of the additional toppings and press in with the back of a wooden spoon.
- Bake for 5 minutes and check to see if done. If not bake more for 3 minutes at a time until crispy. Break into pieces or serve whole.
Nutrition Information
Amount Per Serving Calories 121Saturated Fat 1gSodium 81mgCarbohydrates 14gFiber 3gSugar 2gProtein 5g
Kathy says
Awesome looking recipe! Is there anything that could be used in lieu of the oil? Thanks!
Kathy Hester says
I believe if you leave out the oil and use water – you will have to roll the crackers extra thin. I haven’t tried it, but I think it should work.
Carol says
These are very tasty!! I forgot the baking powder in the last batch I made and they were still awesome!
Kathy Hester says
That’s great to know!
Sister Kyoya says
Thank you SO much for posting this ‘accident’ of forgetting the baking powder. I’m deathly allergic to baking soda/baking powder and was wondering how this would turn out if I just left it out. I love homemade hummus with crackers but finding workable recipes can be hard since I’m an ovo-vegetarian who has severe intolerance to dairy, wheat/gluten, corn, yeast, and I’m also allergic to honey. I even react to the corn in our city’s tap water and most bottled water. So finding another recipe I can have is a pretty big deal.
Thank you!
Kathy Hester says
So glad it helped!
Darlene says
Hi Kathy, Do you know what the net carb content is for your chickpea crackers? They look yummy and I would love to try them. Thank you!
Kathy Hester says
I don’t have the nutritional info for this recipe. But you could go to Sparkpeople Recipes or your favorite nutritional program and enter it in the ingredients to get all the details.
Allyson says
Hi…having trouble…eventually added twice the water and still have a crumbly texture. Could something be wrong with my flour? It was kind of grainy.
Kathy Hester says
I’m not sure, but my chickpea flour is pretty smooth.
Naomi says
This is just the treat I’ve been looking for. Thank you.