Prep 10 mins
Cook 20 mins
Eat your chickpeas with your chickpeas in a crunchy cracker form! I put the types of flour used in brackets to get better nutritional info.
- 1⁄2 cup spelt flour (spelt)
- 2 tablespoons garbanzo flour (garbanzo flour)
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons canola oil
- 1⁄2 cup hummus
- Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
- Cream all of the ingredients together until a smooth, cohesive ball of dough is formed.
- Roll out the dough on a lightly floured, clean surface, to about 1/4 inch thickness and prick it all over with a fork.
- Cut the dough into equally sized strips, approximately 1 inch wide and 3
- inches long, and lay them on a lightly greased baking sheet.
- Bake until lightly browned on the edges, about 20 - 25 minutes.
Absolutely delicious crackers! I've been trying cracker recipes that fit in with DH's low carb diet and these are the first that actually taste good. I baked mine until the edges were lightly browned (yes, it was about 25 minutes) but when they cooled they weren't crisp. I just popped them back in the oven and took them out when they were considerably browner. You have to keep a close eye because they can go quickly from brown to burnt, but the end result was a wonderful, hearty cracker with a nice crunch and loads of flavor. Try this with a soft, spreadable cheese -- Absolute Heaven!!
These. Are. Addictive! I made hummus from Bob's Red Mill garbanzo flour (sans tahini, not fond of). I've never made crackers before, but these sure are delish! I think the lemon juice and black pepper I added to the hummus makes it especially good. The downside, however, is that eating these crackers gives me gas ... ah, beans!