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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

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.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

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