Monday, 17 December 2012

Gluten Free Chickpea Crackers

These little crackers are really easy to make and provide a great gluten free alternative to most other savoury biscuits.  These are perfect dunked into tapenade or topped with sour cream and smoked salmon….perfect as a little canap√© when entertaining this festive season. And to add to the festivities rather than using the normal round cutters why not try something a little more appropriate, like my little stars!?!


1 can chickpeas (drained)
1 tablespoon basil pesto
1 tablespoon olive oil
½ teaspoon gluten free baking powder
50g gluten free flour
25g black olives (chopped into tiny chunks)

Pre-heat oven to 160 deg C / 320 deg F

Place the chickpeas, pesto and olive oil into a liquidiser of food processor and blitz until a smooth paste is formed.

Transfer the mixture to a large bowl and combine with the remaining ingredients to form a firm dough.

Liberally dust the work surface with gluten free flour. Carefully roll out the dough until about 1/2cm thick. Then cut out crackers into your desired shape using an appropriate cookie cutter.

Transfer the little crackers to a baking tray lined with non-stick baking parchment and place in the oven for 20 minutes until golden brown.

Remove from the oven and allow to cool slightly before transferring to a cooling rack.  Once cooled the crackers can be kept into an air tight container for a couple of days until required.

This recipe was inspired by a recipe at Gluten Free Goodness .


  1. Tried these... didn't have the olives to add to the dough and my crackers don't look as nice as yours, but they're good :)

    1. Really great to hear you gave them a go and that they turned out ok!! :o)