This combination of crackers and dip makes the perfect entertainer’s board

Prep time
10 mins
Cook time
40 mins
30 crackers


For the crackers

  • 1 can of chickpeas
  • 1 cup Community Co rolled oats
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • ¼ cup Community Co olive oil
  • Salt to taste

For the dip

  • 450g frozen peas (thawed)
  • 1 cup Community Co Baby Spinach
  • 1 cup low sodium crumbled feta
  • 1 tsp fresh lemon juice
  • Salt and pepper to taste
  • 3 tsp Community Co Chia Seeds

How to make it:

  1. Preheat oven to 180 degrees.
  2. Drain and rinse the chickpeas and blend in food processor until smooth. Add rolled oats and blend until chopped.
  3. Add crushed garlic, lemon juice and salt. Slowly add olive oil until everything comes together.
  4. Line a baking tray with baking paper, and pour mixture onto the baking tray. Flatten and evenly spread with a rolling pin, until about 5mm thick.
  5. Using a knife or pizza cutter, cut out approximately 30 pieces.
  6. Using a fork, prick the center so that the crackers bake evenly.
  7. Bake for 40-50 mins, or until golden. Leave to cool before storing in an airtight container.

To make the dip

  1. Place all ingredients in a food processor and whiz!
  2. Serve with your chickpea crackers.