Get ready to learn how to make crunchy homemade Chickpea Crackers in 45 minutes with this easy, step-by-step recipe. These crackers are a delight for anyone who loves a good crunch! Made from chickpeas and quinoa, these crackers offer a satisfying, savory bite. They're crispy and light, perfect for dipping.
What has all the crunch and flavor of store-bought crackers but comes together in a cinch, right in your own kitchen?
Ding, ding, ding... Chickpea Crackers! These are bite-sized, crispy delights that are insanely delicious.
Not only do these crackers taste fantastic, they also pack a punch of protein and fiber, thanks to the chickpeas and quinoa. So, let's get our aprons on, gather our ingredients, and embark on this homemade cracker adventure together. Trust me, once you've had a taste of these homemade chickpea crackers, you'll be hooked!
Ingredients
- Chickpeas: These little gems are the star of our show. They provide a hearty base for our crackers while packing in protein and fiber. Don't have chickpeas? Cannellini beans or navy beans can be used instead.
- Cooked Quinoa: This supergrain adds a lovely texture to our crackers and boosts their nutritional profile. No quinoa on hand? Try millet or even cooked brown rice.
- Sea Salt: A pinch of this enhances all the flavors. Table salt can also do the trick.
- Fresh Ground Pepper: This adds a touch of heat. Feel free to adjust the amount to your liking.
- All-Purpose Gluten-Free Flour Blend: This keeps our crackers gluten-free while giving them a fantastic crunch. You can substitute with regular all-purpose flour if you're not gluten-intolerant.
- Xanthan Gum: This binds our ingredients together. If you don't have it, try guar gum or psyllium husk powder.
- Cold Vegetable Shortening: This gives our crackers a lovely flaky texture. You could also use cold butter or coconut oil.
- Nutritional Yeast: This lends a cheesy flavor without the dairy. Parmesan cheese can be used as an alternative.
- Unsweetened Almond Milk: This helps bring our dough together. Any non-dairy milk or even regular milk will work.
- Sesame Seeds: These add a delightful crunch and a hint of nuttiness. You can skip these or replace them with other seeds like sunflower seeds.
- Coarse Sea Salt: A sprinkle of this on top makes our crackers truly irresistible. You can use kosher salt or even flaky sea salt.
Step by Step
- Start by preheating your oven to 350 degrees and lining two baking sheets with parchment paper.
- Blend chickpeas and quinoa in a blender or food processor until smooth.
- Add salt, pepper, gluten-free flour blend, xanthan gum, vegetable shortening, and nutritional yeast to the mix.
- While the machine is running, gradually add three tablespoons of water until a dough forms.
- Roll out the dough to a thickness of â…› inch.
- Brush the dough with almond milk and cut it into rectangle shapes.
- Arrange the rectangles on the prepared baking sheets and sprinkle them with sesame seeds and sea salt.
- Bake for 30 to 35 minutes.
- Allow crackers to cool on the baking sheets before storing them in an airtight container.
Tips and Tricks
- Rolling Out Your Dough: The thinner you roll out your dough, the crispier your crackers will be. So if you're after a real crunch, aim for that â…› inch thickness or even thinner!
- Spice It Up: While this recipe is delicious as is, don't be afraid to experiment with your favorite herbs and spices. A little cumin or smoked paprika could add an exciting twist.
- Quality Ingredients: As with any recipe, the quality of your ingredients matters. I swear by Spectrum Organics vegetable shortening and Bob's Red Mill gluten-free flour blend for this one.
- Baking Time: Keep a close eye on your crackers towards the end of the baking time. They can go from golden to burnt quickly! Every oven is a bit different, so it may take a few batches to find your sweet spot.
- Storage: Store these crackers in an airtight container to keep them fresh. They're perfect for school lunches or as a healthy snack on the go!
You May Also Like
- Garlic Feta Dip: Imagine a creamy, tangy dip with a bold garlic punch - this Garlic Feta Dip is a crowd-pleaser that'll have everyone asking for the recipe!
- Roasted Cauliflower Hummus: My Roasted Cauliflower Hummus is a unique twist on a classic, offering a rich, nutty flavor that pairs perfectly with our homemade Chickpea Crackers.
- Quinoa Crackers: If you loved the Chickpea Crackers, you'll be head over heels for these crunchy Quinoa Crackers - they're packed full of nutrients and are just as fun to make!
- Ricotta Dip: Creamy, light, and delectably smooth, the Ricotta Dip is a family favorite in my home and is sure to become a staple in yours too!
Chickpea Crackers with Quinoa
Ingredients
- 1 cup chickpeas drained and rinsed
- ½ cup cooked quinoa
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 ½ cups all purpose gluten free flour blend
- ½ teaspoon xanthan gum
- 5 tablespoons cold vegetable shortening Like spectrum organics
- 2 tablespoons nutritional yeast
- 2 tablespoons unsweetend almond milk or milk of choice
- 1 ½ tablespoons sesame seeds
- 1 ½ tablespoons coarse sea salt
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a blender or food processor, pulse chickpeas and quinoa until smooth. Add in salt, pepper, gluten free flour blend, xanthan gum, vegetable shortening and nutritional yeast. With machine running add in three tablespoons of water until a dough forms.
- Roll dough out to â…› inch thickness. Brush with almond milk and cut into rectangles. Place on prepared baking sheet and sprinkle with sesame seeds and sea salt.
- Bake for 30 to 35 minutes. Allow to cool on baking sheets then store in an airtight container.
Shannon Graham
These would be awesome with some tuna salad.