• 1/2 cup chickpeas
  • 1/2 cup sun dried tomatoes
  • 1/4 cup water
  • juice of 2 lemons
  • 1 tablespoon olive oil
  • 3 teaspoons oregano
  • 1 teaspoon coconut aminos
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon coriander


  • STEP 1
    Sprout the chickpeas: drain chickpeas in water for 8 hours, then let sit in cloth-covered bowl or jar for 1-2 days, washing twice daily, until chickpeas sprout.
  • STEP 2
    In a food processor or high speed blender, blend sprouted chickpeas with all other ingredients.
  • STEP 3
    Spread over teflext sheet and separate into crackers.
  • STEP 4
    Dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours until firm enough to move to stainless steel or mesh sheet. Then continue dehydrating 4-6 hours, until completely dry and firm.

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