Finally, a healthy cracker!

Move over Cheez-its.  These crackers are a healthy, satisfying alternative to the overly salty, overly processed boxed crackers you find at the food store.  They have a great crunch, nutty undertones, and are lower in fat and calories.  Not to mention they are made from chickpeas!  That's yet another way to sneak fiber into my children's diets.

Make these with your kids today!  They will be munching on them all weekend long.

Cheesy Chickpea-Sesame Crackers
Source: Martha Stewart

·         1 can (15.5 ounces) chickpeas, rinsed and drained

·         1 1/2 teaspoons ground coriander (I used rosemary & lemon pepper seasoning)

·         3/4 teaspoon coarse salt

·         3/4 teaspoon ground pepper (I omitted for the lemon 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 by weight)

·         1 large egg white (optional- I didn’t add)

·         2 tablespoons white sesame seeds (I sprinkled over and rolled lightly into the dough)

1.     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 up to 4 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.

Keep crackers in an airtight container and store at room temperature, up to 2 weeks.