Chickpea flour (garbanzo flour) is made from finely ground chickpeas, making it naturally gluten free and high in protein. It doesn’t work the same was regular flour does; it is not elastic and has a strong chickpea taste and a thick batter-like texture when wet. It works well when you want chickpea to be the main flavour, like in this chickpea pancake.
I tried using chickpea flour to create a cracker and these gluten free chickpea crackers with pumpkin seeds, salt and pepper were the result. They’re delicious, different and a lot more filling than regular crackers. To accompany them I made a simple eggplant dip which is a nice and light addition. If you can’t find eggplants, hummus will work great with them as well.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.