My husband had been curious about homemade crackers and had mentioned several times he would like to try and make some. I presented him with a large plate of these Chickpea and Sesame Crackers, thereby removing the time and effort it would have taken him to reach the tasting process.
CHICKPEA AND SESAME CRACKERS
1 can (15.5 ounces) chickpeas, rinsed and drained
1 1/2 teaspoons ground coriander
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups flour
5 tablespoons unsalted butter
1/2 cup grated parmesan cheese
1 egg white
2 tablespoons sesame seeds
Heat oven to 350F.
In a food processor, pulse chickpeas until coarsely chopped. Add coriander, salt, pepper, flour and butter and pulse to combine. Gradually add 3 tablespoons of 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 parchment lined baking sheets. Bake until golden brown and crisp, 25 to 30 minutes. Let crackers cool on sheets.
Recipe adapted from Martha Stewart