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- Serves: Makes about 25 crackers
- Preparation: 10
- Cooking: 30
- Ready: 40
A lovely dipper for hummus and a range of other dips, these crackers are delicious, and a great source of protein.
- 75 g chickpea flour
- 1 tablespoon nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
Preheat the oven to 200°C/400°F/ gas mark 6.
In a bowl, combine all the ingredients together with 200 ml water, using a whisk to remove any lumps. Pour the mixture onto the baking sheet, spreading it out in an even layer, and bake in the preheated oven for 25–30 minutes. After 20 minutes of cooking, take the socca flatbread out of the oven and slice it into crackers using a sharp knife before flipping them and placing them back onto the baking sheet. Return to the oven to crisp up for 5–10 minutes. Remove from the oven and leave to cool.
Store in an airtight container.
The Mighty Chickpea published by Ryland Peters & Small (£9.99)
Photography © Ryland Peters & Small