Oil Free Healthy Chickpea Crackers

Jump to Recipe

Chickpeas or Garbanzo Bean are a great source of protein, folate, zinc, dietary fiber and are low in fat. I use them regularly in my kitchen. I had never attempted making cracker out of them but I didn’t see a reason for it to not work. I was right. Chickpeas made awesome crackers.

I used whole wheat flour to bind it together and added a little bit of thyme for flavor. These crackers are completely oil free. They are hard, dense and have a beautiful deep chickpea flavor which I loved the most about it. Roll them as thin as possible for the best results. You can get creative with different herbs and spices and I am sure chickpea can be great base for most flavors.

Serve these amazing healthy crackers with any spicy dip, creamy cheese for a great appetizer or sweet jams/jellies for a great sweet snack.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

Author: Chinmayie Bhat
Total Time: 6 hours 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

These hard and dense crackers have a beautiful deep chickpea flavor as they are made from whole chickpeas. Serve them with a spicy dip, cream cheese or sweet jam.

Ingredients

Units Scale

250 grams dry chickpeas
1 cup (240 ml) whole wheat flour
1 tsp salt
1 tsp dried thyme

Instructions

Soak 250 grams of dry chickpeas in water for 5-6 hours or overnight.
Cook the soaked chickpeas with a pinch of salt until soft, about 20-30 minutes.
Drain all the water and mash the chickpeas well by hand or in a food processor until smooth.
In a mixing bowl, combine the mashed chickpeas, 1 cup whole wheat flour, 1 tsp salt, and 1 tsp dried thyme. Mix until a dough forms.
Preheat your oven to 350°F (175°C).
Roll out the dough as thin as possible on a floured surface for the crispiest crackers.
Cut the dough into desired cracker shapes and place them on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the crackers are golden brown and crisp.
Allow to cool completely before serving.

Notes

Ensure the dough is rolled out as thin as possible for the crispiest crackers.
You can experiment with different herbs and spices for varied flavors.
These crackers pair well with spicy dips, creamy cheeses, or sweet jams.

Prep Time: 6 hours
Cook Time: 30 minutes
Category: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 1
Sodium: 240
Fat: 2
Carbohydrates: 28
Fiber: 5
Protein: 6
Cholesterol: 0

If You Liked This Recipe, You’ll Love These

Frequently Asked Questions

Why do the chickpeas need to be soaked and cooked from dry rather than using canned?

The article describes the crackers as having “a beautiful deep chickpea flavor” — cooking from 250 g of dry chickpeas (soaked 5–6 hours or overnight, then boiled until soft) concentrates that flavor and lets you control the moisture level of the mashed base. Canned chickpeas retain more liquid and could make the dough too wet to roll thin.

Why is rolling the dough as thin as possible so important?

Both the article and the notes emphasize rolling as thin as possible for the best results. These crackers are naturally dense and hard; thin rolling is the primary way to achieve crispness and prevent them from being too thick and chewy after baking at 350°F (175°C) for 20–25 minutes.

Can I change the flavor beyond thyme?

Yes — the article specifically says you can experiment with different herbs and spices and calls chickpea “a great base for most flavors.” The base dough is simply mashed chickpeas, 1 cup whole wheat flour, 1 tsp salt, and 1 tsp dried thyme, making swaps straightforward.