Chickpea and herb crackers

Chickpea and herb crackers

Total: 40 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / piece: 74 kcal
, Fat: 4 g
, Carbohydrate: 7 g
, Protein: 3 g


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g chickpea flour
½ tsp salt
1 tsp garlic powder
1 tbsp thyme, finely chopped
1 tbsp rosemary, finely chopped
1 dl water, hot
2 tbsp olive oil

To shape

1 tbsp olive oil
a little sea salt


125 g plain organic cream cheese
1 tbsp water
2 tsp olive oil
4 radishes, cut into cubes
2 mini peppers, cut into cubes
1 tbsp thyme, finely chopped
salt and pepper to taste
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How it's done

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In a bowl, mix the chickpea flour with all the other ingredients up to and including the rosemary. Pour in the water and oil, knead to form a soft dough.

To shape

Roll out the dough approx. 2 mm thick between two sheets of baking paper, slide onto a tray. Remove the upper sheet of baking paper. Score the surface of the dough into 20 rectangular fingers using the back of a knife. Brush the dough with oil, season with salt.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove, leave to cool, break into pieces.


Mix the cream cheese with all the other ingredients up to and including the thyme, season.

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