So it’s official, I must be a kid food blogger, because I now have a cracker recipe, and these crispy, crunchy chickpea and oat crackers are it! I make homemade crackers often, but until recently I haven’t had my own recipe.
My chickpea and oat crackers started their life one day when I was making hummus. I took a chance, added oats baked them and boom it totally worked out! First time, that pretty much never happens when I try to make a recipe, usually, there are a heap of fails, before a success!
If you have the ingredients for hummus, then you pretty much have the ingredients for these crackers. My kiddos like them, and I like them, which means they are a winner. The kids have enjoyed them plain or with cheese. Me, well for me the ultimate topping combo with these crackers has been blue cheese, caramelised onion relish alongside a glass if red wine after the kids have gone to bed.
These crackers are crispy and crunchy if you need a softer cracker alternative for a younger baby/toddler then try my sweet potato oat and chamomile baby rusks or if you like the sound of these crackers but they seem a tad complicated.. then check out my new 2 ingredient version using store-bought hummus, hummus and oat crackers
Chickpea Oat Crackers
Yield 30 crackers
- 400g can chickpeas
- 1 Cup rolled oats
- 2 cloves garlic
- 1 Tbsp lemon juice
- 1/4 Cup olive oil
- Rinse and drain the chickpeas
- Place in a food processor, blend until they are smooth, form a ball and have a texture a little like playdough
- Add the rolled oats, continue to blend until the oats are finely chopped into the chickpeas
- Add garlic, lemon juice and salt for seasoning
- Begin blitzing in the food processor, gradually add the olive oil, continue blitzing/blending until everything comes together as a ball
- Line a baking tray with baking paper, place the dough on top, press the dough with your hands to start flattening it
- Place a second piece of baking paper on top of the dough, using a rolling pin, roll until it is evenly spread over the baking tray and approximately 5mm thick
- Score the dough into cracker shaped pieces, I use a pizza roller to do it, but you can use a knife
- Using a fork, prick the centre of each cracker, it helps the crackers to bake evenly
- Bake at 180 degrees celsius 36o Fahrenheit for 40-50mins until golden
- Leave to cool