Chickpea crackers with cheese and pesto

Нахутени бисквити с пастет и песто1 1024x683 Chickpea crackers with cheese and pesto

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.

This entry was posted in Entrées and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


1 + one =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current month ye@r day *