High-Protein Chickpea Avocado Crackers

⏱️ Prep: 30m

🔥 Cook: 35m

👥 Servings: 15

These incredibly sturdy, oil-free crackers are a perfect “Quick Fix” for healthy snacking. Made with natural fats from ripe avocado, they eliminate the need for oil in the dough, resulting in a light, nutrient-dense, and perfectly crunchy snack. This recipe features a powerful, flourless combination of chickpeas and almond flour, making them high-protein, gluten-free, and grain-free. Enjoy a store-bought quality snack without preservatives or hidden fillers. This recipe yields approximately 90 small crackers.

Ingredients

1 cup Cooked Chickpeas (drained and cooled (canned or home-boiled))
1 Medium Ripe Avocado (provides the natural "oil" for the dough)
¼ cup Chickpea Flour
½ cup Almond Flour (add gradually)
1 tsp Roasted Black Sesame Seeds
1 tsp Roasted White Sesame Seeds
½ tsp Salt
¼ tsp Garlic Powder
½ tsp Dried Oregano or Mixed Herbs
2–3 tbsp Water (only if needed for blending)
1 tsp Olive Oil (optional, to lightly grease parchment paper for flavor and a golden finish)
1 Ripe Avocado (for the Creamy Cilantro Dip)
10–12 Sprigs Cilantro (use the stems for the Creamy Cilantro Dip)
1 Clove Garlic (freshly peeled, for the Creamy Cilantro Dip)
1 Green Chili (optional, for a spicy kick in the Creamy Cilantro Dip)
½ tsp Salt (for the Creamy Cilantro Dip)
Fresh Lemon Juice (to brighten flavors and keep the dip vibrant green)

Instructions

Add the chickpeas, one avocado, spices (salt, garlic powder, oregano/mixed herbs), 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.
Transfer the smooth paste to a mixing bowl. Stir in the chickpea flour first, then gradually fold in the almond flour. You are looking for a soft dough that is no longer sticky. If the dough is still too sticky, add a little more almond flour or chickpea flour as per your preference.
Lightly grease a piece of parchment paper with 1 tsp of olive oil (optional). Place the dough on the paper, cover with cling wrap or another parchment sheet, and roll gently. Roll until the dough is nice and thin for maximum crispiness, ensuring even thickness for ultimate crisp.
Preheat your oven to 350°F (175°C). Cut the flattened dough into squares or triangles using a pizza cutter. Bake for 20-25 minutes until the edges are golden.
When the cracker edges look golden, turn off the oven. Gently flip each cracker over and leave them in the warm, switched-off oven for 9-10 minutes. This step helps them crisp up completely without the risk of over-baking.
While the crackers cool, prepare the Creamy Cilantro Dip: Add the remaining ripe avocado, cilantro (with stems), garlic, green chili (optional), salt, and lemon juice into a blender. Blend until vibrant green and creamy. Serve immediately with the cooled crackers.