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Herbed Chickpea and Sesame Crackers [V, GF]

I usually make a big batch at the beginning of the week that will last us several days. The rest of the family enjoys them as mid-afternoon snacks on the go.

Herbed Chickpea and Sesame Crackers

This Recipe is :

Dairy FreeVegan


20 crackers


  • 1 cup chickpea flour (besan)
  • 1/2 teaspoon salt
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 2 tablespoons fresh thyme, finely chopped
  • 1 teaspoon olive or sesame oil
  • 1/4 cup water


  1. Preheat oven to 175C/375F.
  2. In a large bowl, sift together chickpea flour, salt, sesame seeds and thyme.
  3. Stir in oil, then add the water.
  4. Knead until it becomes a supple dough. Add little more flour if too wet, or little more water if too dry.
  5. Form dough into a disc.
  6. Between two sheets of parchment paper, roll out the dough evenly and as thin as possible, to 1/8 inch thickness (or less if you can). Remove top baking sheet.
  7. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing.
  8. Transfer onto baking sheet (with bottom parchment paper).
  9. Bake for 15-18 minutes or until edges turn golden brown.
  10. Remove from the oven and let cool. Break crackers at pre-cut edges.
  11. Serve immediately or keep in open bowl (they tend to un-crisp in airtight containers).






Firstly, how dare you? But if I must, as a yogini, I find myself often pondering life and the cycle it follows for all of us. We're all interconnected. For example, when I see a squirrel happily scampering up a tree, a chain reaction begins in me that causes me to lose my ever loving mind. But then, you throw me a ball, and I'm like OMG! You see? Connections. Bottom line, I hold degrees in cuddling and belly rubs from UC BARKley and HOWLvard respectively, which makes me an expert in being the happiest being ever. I run a tight ship here and only offer kisses and snuggles to those that help my fellow furry-bottomed soldiers out on the field. Namaste.



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