Herbed Chickpea and Sesame Crackers

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.

(Print Recipe)

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).

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