Food & Cooking Recipes Appetizers Cheesy Chickpea and Sesame Crackers 3.8 (14) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 40 mins Yield: 65 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. Ingredients 1 can (15.5 ounces) chickpeas, rinsed and drained 1 ½ teaspoons ground coriander ¾ teaspoon coarse salt ¾ teaspoon ground pepper 1 ½ cups all-purpose flour (spooned and leveled), plus more for surface 5 tablespoons cold unsalted butter ½ cup grated Parmesan (1 ounce) 1 large egg white 2 tablespoons white sesame seeds Directions 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 2 parchment-lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let crackers cool on sheets. Print