Chickpea crackers with cheese and pesto
2 cups chickpea flour
2 tablespoons grated cheese
1 carrot, grated
2 tablespoons Parmesan
2 tablespoons hazelnuts
½ teaspoon turmeric and raz el hanout
2 pinches of ground cumin
1 teaspoon dried parsley, shallots and oregano
1 teaspoon colombo
1 teaspoon salt
1 teaspoon baking powder
6-7 tablespoons grapeseed oil (or olive oil)
1 tablespoon cognac
2 tablespoons sesame
Herb Pesto (the recipe)
Cheese spread, natural
In a bowl mix all dry ingredients, including cheese, carrots and cheese. Gradually add the liquid ones, such as oil, brandy and a little water (about 1/3 cup). Make a stiff dough and let it rest a bit.
Roll out the dough in a sheet 4-5 mm thick. Cut out cookies with a cookie cutter. Arrange on a baking sheet and bake at 180°C until golden brown. Cool on a wire rack.
To serve, garnish each cracker with cheese spread and herb pesto. Enjoy at cocktail time.