Za’atar Spiced Chickpea Crackers
Recently, I’ve felt like a mad woman in my own kitchen. I can’t seem to stop cooking! I’ve had so many recipe ideas pop into my head that sometimes I wake up in the middle of the night with new inspiration. Taylor is loving all of the great food coming out of our kitchen but he’s less thrilled with my midnight recipe breakthroughs which I always must share with him.
I think part of the reason I’m cooking so much is because Taylor has recently picked up ski patrol shifts on Mt. Hood. It’s been strange having him work away from the farm during the winter but it’s also nice because it keeps money coming in during our off season. The bonus is that Taylor absolutely adores being up at the mountain on his skis. It’s his outlet after a full season of farm work and I love how he can unwind up there. We spend 9 months out of the year working side by side on Tumbleweed Farm. We eat breakfast, lunch and dinner together every single day. It’s been an adjustment going from being together 24/7 to having Taylor away during the days (sometimes I call out to him and forget that he’s gone!) but it’s forced me to tackle the daily chores on the farm by myself and to use my free time to cook my little heart out in the kitchen. I’ve been tossing in a lot of leftovers and snacks into Taylor’s lunch bag so he’s got plenty of nourishment up on the slopes. If Henry and I miss him we just have to walk out to the fields and wave up to him.
Anyhow, he’s only up there for a short period of time. We are in the midst of our seed order and we begin seeding in the greenhouse next month- pinch me! I can’t believe we are already getting our 2015 seeds started. It’s amazing how quickly the off season flies by.
Since our break from the fields is precious I’ve really enjoyed spending quality time in my (half finished) kitchen. I have a lot of great recipes coming up on the blog and I really hope you all are as hungry as we are. I’m sharing a great dip for these chickpea crackers on the blog tomorrow but for today I’m just going to share the crackers. These crisps are amazingly delicious and simple to whip up. I hope you all enjoy them as much as we do. If you don’t have za’atar on hand you can simply use any spice blend you have or just sprinkle them with a little rosemary and sea salt.
Enjoy!
Za'atar Spiced Chickpea Crackers
Prep Time: 20 minutes Cook Time: 15 minutes Serves: 30-35 medium sized crackers
These crackers are adapted from the blog Dolly and Oatmeal- 2 cups chickpea flour (garbanzo bean flour)
- 2 Tablespoons extra virgin olive oil + additional for brushing
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/3 cup warm water + additional if necessary
- 3 Tablespoon za'atar
Preparation
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- Place flour, baking powder, salt and oil in a food processor. Process until the mixture resembles wet sand. With the motor running slowly drizzle in the warm water until the mixture comes together. If your dough is still dry add a little more water (only a 1/2 Tablespoon at a time) until a dough ball has formed.
- Remove the dough from the food processor and place on a piece of parchment paper. Knead the dough for about 5 minutes. It will be slightly sticky but that's okay! Divide the dough into two balls and wrap each ball in plastic wrap and let rest for about 10 minutes.
- Prepare a flat work surface with two pieces of parchment paper. Place one ball of the dough on top of one piece of parchment. Wet your hands and slightly flatten the dough with your palm. Cover the dough with the second piece of parchment paper and roll out into a 1/6 inch thickness with a rolling pin. Cut into uniform crackers. Reserve the scrapes to roll out to make more crackers and repeat until all the dough is used up.
- Sprinkle the crackers with za'atar and gently press the za'atar into the crackers. Lightly brush the tops of the crackers with olive oil and place on the parchment lined baking sheets. Bake in the oven until the edges are lightly browned and crisp. About 12-15 minutes. Remove and let the crackers completely cool before storing in an airtight container or a ziplock bag. Store at room temperature for up to 4 days.
Notes
*za'atar is a middle eastern spice blend that can be found at middle eastern markets, spice shops or you can order it online. *Use this recipe as a guide. *Adjust measurements and ingredients as necessary. *Cooking times will vary depending on the thickness of your crackers and your specific oven.
These look great!! Where do you normally find za’atar?
Just made them – delicious as always 😉
(I made them partly with rosemary and partly with an Arabic spice blend I don’t need for cooking and they turned out great. And thanks for explaining how to handle the hard-to-handle chickpea-dough btw.)
And wow – what a sight!! The sky in your picture looks so, I’m not sure what to call it, kind of unreal, or like lava, and the snow-covered mountain makes this absolutely special.
Have a great time 🙂
They look so great…and with chickpeas? wow…love it! I will definitely try it 🙂
ahah so funny! I also have periods like this!! it gets so hard to stop!
i have seen some salted crackers recipes over the past days but yours have drawn my attention because they have…. chickpeas! i love them and thus i think i’ve picked the top recipe i must try!
have a nice week 🙂
Perfect desk snacking! It sounds like you are really enjoying having some time to dedicate to cooking and recipe developing and we are all eager to see what comes out of the Dishing up the Dirt kitchen 🙂
I had a week off when my boy was at work and although I missed him I was grateful for some time to practice my food photography and come up with new recipes to share!
Happy cooking!
These look delicious! My sister recently gave me some za’atar that she brought back from Israel. Looking forward to using it in this recipe. Thanks!
I hope you enjoy these crackers as much as we do!
i found your blog via barre 3 and love it! Thank you so much for these lovely recipes! We are not vegan but I have a child allergic to eggs and wheat and this puts us in some weird category of paleo, gf, veganish things which are super hard to find recipes for. So many of yours (like this one) fit the bill! And we love our veggies like you. Is their a way to easily print them? I see a print button on some recipes but not others.
I’m so happy you found the blog! I’m not sure why the print button isn’t in all the recipes (it should be) but you can also highlight and copy the text in the recipe and print it that way too! I hope this was helpful! Thanks again for following along and happy cooking!
I’ve been wanting to make my own crackers for a while but all the recipes I’ve seen are so complicated & too time consuming for this working wife & mother. Cut to this recipe….super easy & hits every carb-craving desire. These were even fun to make! I added a variety of spices I had in the cupboard. I’ll be making these again & again.
Yay! So happy you loved them and had fun in the kitchen! Cheers.