Buckwheat Crackers with Chickpea and Rosemay Purée


  • 1 jar of Chickpea and Rosemary Purée
  • 200 gr Organic Wholemeal Flour
  • 100 gr Wholemeal Buckwheat Flour
  • 1 teaspoon Herb Flavoured Salt 
  • 50 ml White Wine
  • 35 ml Soybean oil
  • 1 g Caraway Seeds
  • 100 ml Water (lukewarm)
  • Pour the wholemeal flour and buckwheat flour into a bowl.
  • Add the herb flavoured salt, the caraway seeds previously toasted in a non-stick pan and then the oil, white wine and lukewarm water.
  • Begin working the dough with a spoon directly in the bowl, gently mixing until the dough starts to detach from the walls.
  • Transfer everything onto a work surface and continue to work the dough by hand until you obtain a firm and elastic mixture.
  • Form a smooth block shape, wrap in cling film and leave to rest for 20 minutes.
  • Remove the dough from the cling film and cut it into two halves. Roll out the first part of the dough with a rolling pin to a thickness of 3-4 mm.
  • Using a circular dough cup, form lots of circles.
  • Perforate each dough circle with a fork to prevent air pockets from forming while cooking.
  • Place each cracker on a baking sheet covered with parchment paper and cook for approximately 15-20 minutes (or until golden) at 180° degrees in a preheated oven. 
  • Take the crackers out of the oven and leave to cool.
  • On each of the crackers, spread a teaspoon of Le Biodiverse Chickpea and Rosemary Purée and garnish with a little rosemary.