Moroccan-ish Sweet Potato Dip with Sesame Chickpea Crackers — Will Frolic for Food

Step 1

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Step 2

In a mixing bowl, combine the dry ingredients: chickpea flour, teff flour, nutritional yeast, sesame seeds, garlic pepper, cayenne and sea salt.

Step 3

Add the wet ingredients: water and olive oil. Massage it all together until the mix is malleable. You want a pliable cracker dough. If the dough is too wet and sticking to your hands, add a bit more flour. And if the dough is too dry and not holding together, add a bit more water until it comes together. Form the dough into a ball.

Step 4

Line a work surface with parchment paper. Place the dough ball on the surface and cover with another sheet of parchment paper. Use a rolling pin to roll out the dough ball until very thin, 1/8" or so. The thinner the cracker the crispier it will get. Transfer the rolled out dough to your baking sheet.

Step 5

Bake for 10-12 minutes, until edges are browning. Remove and let cool 5 minutes before breaking into pieces, then set back in the oven for 2-5 mins or until totally, dry, crisp and golden. Note: IF YOU CHOOSE TO SCORE YOUR CRACKERS or do cut-out shapes you may not need to re-crisp in the oven. If the crackers feel flexible and moist at all after 12 mins, that's how you know you need to let them bake a few more minutes. Let cool before handling. Enjoy!