chickpea dukkah crackers
These chickpea crackers have an earthy smell, nutty taste and pair well with our olive tapenade or on their own as a healthy snack. An added bonus, they are vegan!
- Author
- Cle-Ann Stampolidis, Chef & Food Stylist
- Servings
- 8
Ingredients
- 1 cup chickpea flour
- ½ tsp baking powder
- ¼ cup Mount Zero Organic Extra Virgin Olive Oil
- Mount Zero Pink Lake Salt, to taste
- 1-2 tbsp water
- Mount Zero Egyptian Dukkah, to sprinkle
Directions
- Preheat fan-forced oven to 180 degrees Celsius and line a baking tray with baking paper.
- In a bowl, combine chickpea flour, baking powder, olive oil, a pinch of salt and mix with a spoon to combine.
- Add water and mix until it starts to come together. At this point, you can use your hands to form a dough ball.
- Divide the dough into 8 portions and form into balls. Line a tortilla press with baking paper and place each ball in between your lined tortilla press, press down, peel from lining and place onto baking tray (if you don’t have a tortilla press, roll dough between baking paper using a rolling pin.) Repeat for the remaining portions.
- Sprinkle with dukkah and extra salt and lightly press into the dough. Cut each round into 4 (making 32 portions) or whatever shape you like.
- Bake for 15 minutes or until slightly golden colour. Remove crackers and allow to cool completely before serving.