New This Month

Cheesy Chickpea and Sesame Crackers

Chickpeas and Parmesan cheese add a layer of nuttiness when incorporated into the dough of these crackers. Serve them alongside your favorite dip for a simple appetizer.

  • Prep:
  • Total Time:
  • Yield: Makes 65

Source: Everyday Food, March 2011


  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon coarse salt
  • 3/4 teaspoon ground pepper
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for surface
  • 5 tablespoons cold unsalted butter
  • 1/2 cup grated Parmesan (1 ounce)
  • 1 large egg white
  • 2 tablespoons white sesame seeds


  1. Preheat oven to 350 degrees, with racks in middle and lower third. In a food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour, and butter, and pulse to combine. With machine running, gradually add 3 tablespoons cold water until dough forms a ball. Add Parmesan and pulse to combine.

  2. Divide dough and form into two 1-inch-thick disks. On a lightly floured surface, roll out each disk to an 1/8-inch thickness. Brush with egg white and sprinkle with sesame seeds. With a knife, cut into 1-by-3-inch rectangles and place, 1/2 inch apart, on 2 parchment-lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let crackers cool on sheets.

Cook's Notes

Keep crackers in an airtight container and store at room temperature, up to 2 weeks.


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