Chickpeas and Parmesan cheese are incorporated into the dough of these crackers. Serve them alongside your favorite dip for a simple appetizer or snack.
Source: Everyday Food, March 2011
Prep Time 10 minutes
Total Time 40 minutes
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
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.
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.
Keep crackers in an airtight container and store at room temperature, up to 2 weeks.