Yet another recipe with chickpea flour. I am crazy about this stuff. I posted a similar chickpea cracker recipe before, but this one deserves an extra post.

Do you know hummus? Its main ingredients are chickpeas and sesame paste. I don’t know why it didn’t strike me earlier to combine these ingredients in the cracker too. So here we are: chickpea crackers with sesame seeds. Lots of sesame seeds. Black and white ones. The crackers go beautifully with the hummus. We eat both by the kilo these days. A light, vegan and gluten -free snack, yet filling. Bon appetit.

1 cup chickpea flour (besan)
1/2 teaspoon salt
2 tablespoons white sesame seeds
1 tablespoon black sesame seeds
2 tablespoons fresh thyme, finely chopped
1 teaspoon olive or sesame oil
1/4 cup water
Yields about 20 (depending on size)

Preheat oven to 175C/375F.

In a large bowl, sift together chickpea flour, salt, sesame seeds and thyme. Stir in oil, then ad the water. Knead until it becomes a supple dough. Add little more flour if too wet, or little more water if too dry. Form dough into a disc.
Between two sheets of parchment paper, roll out the dough evenly and as thin as possible, to 1/8 inch thickness (or less if you can). Remove top baking sheet. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing. Transfer onto baking sheet (with bottom parchment paper).
Bake for 15-18 minutes or until edges turn golden brown. Remove from the oven and let cool. Break crackers at pre-cut edges. Serve immediately or keep in open bowl (they tend to un-crisp in airtight containers).


  1. Mmmmmm sounds amazing! Will definitely try it
    Amazing photography too!!!

  2. Wow. Similar to something my MIL makes but it has an Indian name I can’t recall.

  3. I just made them and they are lovely. Easy and quick to make, a great and healthy savoury snack,thanks!
    grtz, Linda/boeddhamum

  4. Thanks, Linda, for your feedback. We are addicted to them.

  5. I placed a link to your post on my blog!!
    thanks again for your great cooking ideas and photos
    grtz, Linda/boeddhamum

  6. Thanks, Linda. Will make another batch of these right now.

  7. Thank you so much for this recipe! I have to eat gluten free food and these make it so much easier. (I’ll have to go trough your other posts too.)

  8. I just made these, and they’re great! I used all white sesame seeds, and toasted them beforehand. I used a tortilla press to make the crackers nice and thin, and cut each tortilla-round into 8 crackers. I can’t wait to try some of the other cracker recipes you have posted on your site. I’ve been looking for good vegan cracker recipes, and this is perfect! Thanks!

  9. You can omit the thyme altogether or subsitute it with other herbs (like rosemary).

  10. These look gorgeous Anja. I might try these too using a tiny dollop of curry powder, might be nice? I like the idea of a spicy snack to serve with drinks. Thanks so much. xx

  11. I bet flax seeds would be good in these too. I will have to give this recipe a try!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.