Rosemary chickpea and sesame crackers

Ingredients

For 1 serving

• Chickpea flour35 g
• Sesame seeds8 g
• Rosemary1 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: sesame,

Method

1. Heat the oven to 180 °C (conventional).
2. Strip the rosemary needles and chop them very finely; in a bowl mix the chickpea flour, sesame seeds, rosemary and a pinch of salt.
3. Add the oil and a little water at a time (about two thirds the volume of the flour), kneading by hand until you have a smooth, firm ball that isn't sticky.
4. Roll the dough out between two sheets of baking paper until very thin, about 2 mm; peel off the top sheet and score the dough into squares with a knife without separating them.
5. Slide the paper and dough onto a baking tray and bake for 15–18 minutes, until the crackers are golden and dry, even in the centre.
6. Let them cool completely on the tray so they crisp up, then snap them along the scored lines.