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Cheesy Chickpea and Sesame Crackers

Chickpeas and Parmesan cheese are incorporated into the dough of these crackers. Serve them alongside your favorite dip for a simple appetizer or snack.

  • prep: 10 mins
    total time: 40 mins
  • yield: Makes 65




  • 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

Cook's Note

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


  1. Step 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. Step 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 two parchment-lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let crackers cool on sheets.

Everyday Food, March 2011



Reviews (2)

  • 19 Jan, 2014

    I agree with the previous reviewer--salt sprinkled on top is a good idea. And keep a close watch on them (esp. if you keep a baking stone in your oven--many of the ones I had in the baking sheet on top of the stone ended up burning). But everyone loved them and they're got a nice savory flavor.

  • 10 Apr, 2011

    These were somewhat bland until I topped them with a light coating of salt. Make sure to cook them a little brown or they will turn out soft. Don't forget to add the parmesan!

    I will warn that these are filling. You will forget they are made with beans which leave you feeling full longer.