The other day, I received a little magazine in the mail. It’s called Everyday Food, or maybe Food Everyday, and I think it’s a Martha Stewart magazine. I started flipping through it, half-heartedly because I assumed there wouldn’t be much that would interest me, but I was wrong. The very first recipe I laid eyes on was one for Cheesy Chickpea and Sesame Crackers. Cheese. Chickpeas. How could I not make them?! I substituted whole wheat flour for the all-purpose and came up with an iron-rich, fiber-full cracker. And they taste like cheese. Yum!
I actually made them for my pregnant sister-in-law. She needs some iron in her system. Chickpeas have a decent amount so I figured this would be a good snack for her. I sent some home with Austin and she later texted me: You might as well name these Kate’s crackers seeing how much I love them. Okay!
***Update: I asked Kenton (my little bro…he’s here putting up some molding in the kitchen) to taste one. He had just tasted a cookie I’ll be posting on Etsy. He looked at the cracker, cocked his head and said, “Hmm, it looks like something I’d put in my mouse trap.” After a nibble he commented, “Boy, I hope my mice are desperate!” So um, maybe these crackers aren’t for all types. Or maybe you just shouldn’t serve them after peanut butter chocolate chip oatmeal cookies.
1 3/4 cup (12 oz) cooked chickpeas (navy beans are good, too)
3/4 t salt
3/4 t pepper
1 cup (4.25 oz) sprouted whole wheat pastry flour
1/2 cup (2.25 oz) sprouted whole wheat bread flour
1/2 cup (1 oz) freshly grated Parmesan cheese
5 T (2.5 oz) softened butter
3 – 4 T cold water
1 large egg white
2 T white sesame seeds (cracked pepper is delicious as well)
Mash the chickpeas with a potato masher until fairly smooth. A few little chunks are okay. Stir in the salt, pepper, flours, and cheese. Smoosh in the butter and then stir in the water until the dough forms a ball. (The original recipe uses a food processor. That would be much easier but I don’t own a large enough one.)
Divide the dough in two portions and flatten each one into a disk. Roll them out on a lightly floured surface. It’s okay if they stick a little as they come off the counter quite easily with a spatula. Cut the crackers in 1 x 2.5-inch rectangles. Place the crackers on parchment lined baking sheets. They can be pretty close together. Brush each cracker with the beaten egg white and then sprinkle with sesame seeds.
Bake at 350 for 25 to 30 minutes or until golden. Cool on the pans and then transfer to an airtight container to store.
Now I’ll tell you a secret. I think these are the tastiest when spread with a bit of cream cheese and topped with a piece of cherry tomato. Yes. I did buy some cherry tomatoes in February. Sorry.
Yield: I don’t know. Maybe 70 crackers?