- Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.
- Stir the water and ground flaxseed together and set aside. Place the chickpea flour, sesame seeds, lemon zest, cumin, salt and garlic in the bowl of a food processor and pulse once or twice to combine. Add the flaxseed water, oil, tahini and lemon juice and pulse until the dough comes together. If the dough feels sticky, wrap and chill for 10 minutes (to let the chickpea flour absorb some of the liquid) otherwise turn the dough out onto a rolling surface.
- Roll out the cracker dough to under ¼ inch (6 mm) thick, dusting it and the work surface with chickpea flour as needed to prevent sticking. Use a 2-inch (5 cm) round cookie cutter to cut out crackers. Arrange them on the baking trays so they are close together but not touching. Re-roll the scraps and continue cutting until all of the dough has been used. Bake the crackers for about 8 minutes, until golden brown.
- Cool the crackers on the trays on cooling racks. The crackers will keep in an airtight container at room temperature for up to 1 week.
These crackers are a perfect balance: substantial enough to hold up under a good scoop of dip but also delicate enough to be enjoyed on their own.
Recipe from Baking Day with Anna Olson, Appetite Random House, 2020