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
Prep
Cook
Total
Yield 30 crackers
Ingredients
- 400g can chickpeas
- 1 Cup rolled oats
- 2 cloves garlic
- 1 Tbsp lemon juice
- Salt
- 1/4 Cup olive oil
Instructions
- 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
Courses Snack
they look delicious, can’t wait to try them x
Could I use quinoa flakes instead of oats for these biscuits?
I have not tested that, but it may well work
I must give these a go!! gonna add some spices like maybe za’atar?
Yes totally spices work well. Cumin is delicious in them, but za’atar should be brilliant too
These look like my kinda cracker!! Easy and simple with good wholesome ingredients!
I pressure cook dry organic chic peas and put them in the freezer waiting for special days I have free to do something more with them. Looks like I will have to break open one soon and give this a try! Wondering if I could dehydrate the cracker instead? I use raw oats with little processing and would prefer not to cook them. What do you think?
You potentially could, I am just unsure if they would go crunchy, they might be more leathery. The oil and the higher heat helps them crisp
I just made a batch of these and they are delicious. I don’t think I rolled them thin enough because they took longer in the oven than stated in the recipe. I just kept adding 5 minutes until they crisped through. Thank you for sharing this recipe!
I usually roll them to around 5mm thick
What size is your baking tray?! It would be good to know so we can get the thickness of the dough right.
I roll them 5mm thick.
This looks awesome always on the lookout for healthy craker recipes. Will let you know how it goes. X
I tried this and it came out very good. Added some more spices (chili powder, parsley, black salt, rock salt) and some sesame seeds while rolling. I also used sesame oil instead of olive oil – it was over 😉 The crackers became little soft the next day though I put in air tight container – any idea why?
I loved these! Added a bit more garlic. Cook time was off for me. At 30 min the edges were too dark. Yum!
The comment seems to have cut off. at 30 mins were they under or over done?
These turned out great, thanks! What’s the best way to store them? And roughly how long will they keep for?