Cheesy Chickpea and Sesame Crackers

First of all, my apologies for neglecting this blog...again! The last 6 months have been rough for my husband and I...had surgery, moved closer to family after he got orders to deploy, and have had continuing issues, however I am back home now! The hubby isn't due home for awhile yet, but I hope to be able to post some stuff in my free time (haha).

With that said, here is my new recipe!

I found this one recently and thought it sounded tasty, and the fact that is only had two steps made it all the more appealing since my time is limited these days! Thought I would give them a test run, and if they turned out good I would send some to the hubby, thought it would be nice to send something different for a change...and he will be receiving these!! They are quick to make, the longest part is the baking, which takes about 30 minutes.

Cheesy Chickpea and Sesame Crackers

1 can (15.5-16 oz) chickpeas (aka garbanzo beans) rinsed and drained

1 1/2 tsp ground coriander

3/4 tsp coarse salt

3/4 tsp ground pepper

1 1/2 cups flour, plus a little more for dusting a surface

5 Tbs cold unsalted butter (I used salted, but went a little light on the salt then)

1/2 cup grated parmesan

1 egg white

2 Tbs white sesame seeds

1. Preheat oven to 350, with racks in middle and lower third of the oven. 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. 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, then transfer to airtight containers and store at room temperature, up to two weeks.