High Protein Avocado Chickpea Crackers

⏱️ Prep: 30m

🔥 Cook: 25m

🎬 Video: 3m 31s

👥 Servings: 10

These homemade avocado chickpea crackers are crispy, light, and surprisingly delicious. Made with simple whole ingredients like chickpeas, avocado, and almond flour — no preservatives, no additives, just real food you can trust. Paired with a fresh tangy avocado dip, this becomes the perfect healthy snack, packed with plant protein, fiber, and healthy fats. One serving is equal to 8-10 crackers with dip.

Instructions

In a food processor or high-speed blender, combine 2 cups cooked chickpeas, 1 ripe avocado.
Add water 1 tablespoon at a time and blend until smooth and creamy.
Transfer the creamy chickpea-avocado paste to a mixing bowl. Add mixed herbs, garlic powder, 1/2 tsp salt, and roasted sesame seeds. Stir in 1/4 cup chickpea flour, then gradually fold in 1/2 cup almond flour until a soft, non-sticky dough forms.
Lightly grease a sheet of parchment paper with 1 tsp olive oil. Place the dough in the center, cover with cling wrap, and roll uniformly thin (approx. 1/8-inch thickness).
Remove the cling wrap. Use a knife or pizza cutter to cut the dough into 80-90 small cracker shapes. Bake on the parchment sheet at 175°C (350°F) for 18-22 minutes until edges are lightly golden.
Transfer crackers to a wire rack and let them cool completely to lock in maximum crispiness.
While crackers cool, blend 1 ripe avocado, cilantro sprigs (with stems), green chili, garlic clove, 1/2 tsp salt, and fresh lemon juice until smooth. Serve immediately as the dip is best when enjoyed completely fresh.

💡 Chef’s Notes

SERVING SIZE: For clarity, 1 serving means 8-10 crackers paired with 1-1.5 tablespoons of the fresh tangy avocado dip.
FLOUR SUBSTITUTIONS: This recipe works beautifully with flexible flour options. If not allergic to gluten, you can use whole wheat flour. For a nut-free version, use 100% chickpea flour. For a lower-carb version, use 100% almond flour. The dough will feel super soft and creamy initially, but it bakes and cools into a perfect crisp.
HUMIDITY TIP: If stored in humid weather and the crackers lose their crunch, pop them into the air fryer at 160°C (320°F) for 2-3 minutes to fully restore their crispiness.
DIP STORAGE: This dip is much better if enjoyed fresh! If you do have leftovers to store, prevent the dip from browning by pressing plastic wrap directly onto its surface before sealing the airtight container.