Chickpea Avocado Almond Crackers & Creamy Cilantro Dip

Instructions

1. Add the chickpeas, one avocado, spices, and roasted sesame seeds to your food processor. Blend until the mixture is completely smooth. If it's too thick, add a tablespoon of water at a time until it moves easily.
2. Transfer the smooth paste to a mixing bowl. Stir in the chickpea flour first, then gradually fold in the almond flour.
3. To get that professional finish and ensure the crackers don't stick, lightly grease a piece of parchment paper with 1 tsp of olive oil. Place the dough on the paper, cover with cling wrap or another parchment sheet, and roll gently. You don't need pressure—roll until it’s nice and thin for maximum crispiness.
4. Preheat your oven to 350°F (175°C). Cut the flattened dough into squares or triangles using a pizza cutter. Bake for 18–22 minutes until the edges are golden.
5. When the edges look golden, turn off the oven. Gently flip each cracker over and leave them in the warm, switched-off oven for 3–4 minutes. This secret step helps them crisp up completely without the risk of over-baking!
6. While the crackers cool, add the ripe avocado, cilantro (with stems), garlic, green chili, salt, and lemon juice into a blender. Blend until vibrant green and creamy.