Savory Chickpea-Rosemary Crackers with Roasted Pepper Yogurt Dip

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or line it with parchment paper and brush it with a little of the olive oil.

2. 2

   2. In a medium bowl, combine the chickpea flour, ground oats, grated Parmesan cheese, chopped fresh rosemary, baking powder, half of the salt, and the black pepper.

3. 3

   3. Add 2 tablespoons of the olive oil and the water gradually, mixing until a firm but pliable dough forms. If needed, add a few more drops of water so the dough comes together without becoming sticky.

4. 4

   4. Place the dough between two sheets of parchment paper and roll it out until thin, about 1/8 inch thick. Remove the top sheet and cut into small squares or diamonds.

5. 5

   5. Transfer the pieces to the prepared tray, leaving a little space between them. Bake for 14 to 17 minutes at 200 °C / 400 °F, until golden and crisp around the edges.

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   6. While they bake, make the dip. In a small blender or food processor, combine the roasted red pepper, plain Greek yogurt, lemon juice, garlic, the remaining tablespoon of olive oil, the rest of the salt, and half of the smoked paprika. Blend until smooth and creamy.

7. 7

   7. Taste the dip and adjust the seasoning if desired. Spoon it into a bowl and sprinkle the remaining smoked paprika on top.

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   8. Let the savory crackers cool on the tray for 5 minutes so they finish crisping. Serve warm or at room temperature with the roasted pepper yogurt dip.