Crispy Crunchy Chickpea and Oat Crackers | My Kids Lick The Bowl

Crispy Crunchy Chickpea and Oat Crackers | My Kids Lick The Bowl

Posted by Little Mash on

My chickpea and oat crackers started their life one day when I was making hummus.

I took a chance, added oats baked them and boom it totally worked out! First time, that pretty much never happens when I try to make a recipe, usually, there are a heap of fails, before a success!

If you have the ingredients for hummus, then you pretty much have the ingredients for these crackers. My kiddos like them, and I like them, which means they are a winner.

The kids have enjoyed them plain or with cheese. Me, well for me the ultimate topping combo with these crackers has been blue cheese, caramelised onion relish alongside a glass if red wine after the kids have gone to bed.


  • 400g can chickpeas
  • 1 Cup rolled oats
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • Salt
  • ¼ Cup olive oil


  1. Rinse and drain the chickpeas
  2. Place in a food processor, blend until they are smooth, form a ball and have a texture a little like playdough
  3. Add the rolled oats, continue to blend until the oats are finely chopped into the chickpeas
  4. Add garlic, lemon juice and salt for seasoning
  5. Begin blitzing in the food processor, gradually add the olive oil, continue blitzing/blending until everything comes together as a ball
  6. Line a baking tray with baking paper, place the dough on top, press the dough with your hands to start flattening it
  7. Place a second piece of baking paper on top of the dough, using a rolling pin, roll until it is evenly spread over the baking tray and approximately 5mm thick
  8. Score the dough into cracker shaped pieces, I use a pizza roller to do it, but you can use a knife
  9. Using a fork, prick the center of each cracker, it helps the crackers to bake evenly
  10. Bake at 180 degrees celsius for 40-50mins until golden
  11. Leave to cool

Want to see more? Follow along @my_kids_lick_the_bowl on Instagram or visit Thanks so much for sharing with us, Stacey!


Leave a comment

Please note, comments must be approved before they are published