Not everyone is charmed by the use of beans or other vegetables in your baking and many readers will immediately swipe this recipe away. Do not!! Besides being nutritious, these crackers with chickpeas, oatmeal and sesame seeds are particularly tasty thanks to lots of seasonings! In addition, they are gluten-free if you choose a gluten-free oatmeal. A delicious healthier choice for a crispy cracker. Unfortunately they were all gone very quickly... I spontaneously get ideas for even more variations; both sweet and savory. Crackers with chickpeas, oatmeal and sesame seeds; I even find them better eaten on their own than as a spread...
Chickpeas in cakes, bread, chocolate cakes and crackers; the chickpea as a superhero among your baking ingredients
If you look at the ingredients of these toasts or crackers, you might understand better why they are so tasty. In addition to the chickpeas and oatmeal, the pepper, garlic, tahini and especially the roasted sesame seeds lift the taste enormously.
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If you like to eat gluten-free, use gluten-free oatmeal.
Recipe crackers with chickpeas, oatmeal and sesame seeds
Supplies:
Small can of chickpeas (do not throw away the liquid but fry it vegan meringues along; a new recipe on this blog soon)
90 grams of oatmeal (finely grind them in a coffee grinder if necessary)
80 grams of sesame seeds and extra for on top (extra tasty; roasted sesame seeds from a supermarket or e.g. Turkish store)
3 tablespoons neutral oil
3 tablespoons milk (possibly a little more if the dough is too firm)
2 teaspoons tahini paste
Pepper to taste (taste)
1 clove garlic
Pinch of salt
Ravioli or pizza roller, a knife can also do it
Crackers with chickpeas, oatmeal and sesame seeds
Blend the chickpeas in a food processor, add the oil, milk and oatmeal. If you do not have a food processor, it is useful to grind the oatmeal a little finer; for example, with a coffee grinder and blender or a hand blender and kneading the loose ingredients by hand into a dough.
Preheat the oven to 175 degrees in a hot air oven or 190 degrees in an oven with top and bottom heat.
Mix the 80 grams of sesame seeds into the dough and add the herbs and salt. Now knead the dough by hand; This way you have a better idea of how the dough feels. It should feel handy and somewhat firm and be able to roll.
Roll out the dough into a slab of a few millimeters. Because the dough is so sticky, I like to place a sheet of baking paper on the dough and roll it flat with it.
Sprinkle sesame seeds over the top and press them a little into the crackers, so they stay in place after baking.
Cut the dough into large or small crackers to your own taste and make holes in the crackers with a fork so that they bake flat. This way they immediately look extra beautiful.
Bake the crackers for about 45 minutes until crispy and golden brown. If necessary, turn the baking tray halfway through so that the crackers are baked evenly everywhere.
Handy for bulk consumers: multiply the recipe twice and freeze part.
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Store your crackers tightly closed in a container or possibly in the freezer. The drier your crackers, the longer they stay nice and crispy.
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