Everything Chickpea Crackers

Don't be fooled by the "Chickpea" in the title - these awesome crackers still have a bunch of butter in them so while they're healthier than many, they're still delicious crunchy flaky crackers.

I've made crackers once before and tried to top them with tons of goodies like poppy seeds, sesame seeds, chipotle powder, etc. but after they baked, all the toppings slid right off. This time, I brushed the crackers with an egg wash before sprinkling on the toppings. Worked like magic!

Don't be afraid by having to break out a rolling pin; these are incredibly easy to make.

Everything Chickpea Crackers

adapted from Food Magazine

1 can (15.5 oz) chickpeas, rinsed and drained

1 1/2 tsp ground coriander

3/4 tsp kosher salt

1 tsp freshly ground pepper

1 1/2 cups flour

5 tbsp cold unsalted butter

1/2 cup grated Parmesan

1 egg white

"everything" toppings (any combination of: sesame seeds, poppy seeds, chipotle powder, smoked paprika, garlic powder, caraway seeds, etc.) I used the first three plus some garlic powder.

Preheat oven to 350° with racks in the middle and bottom. In a food processor, pulse chickpeas until roughly chopped. Add the coriander, salt, pepper, flour, and cold* butter and pulse to combine. Gradually add 3 tbsp cold water until the dough forms a ball. Add the Parmesan cheese and pulse to combine.

Divide dough in half and make 2 disks. On a lightly floured surface, roll out each disk to about 1/8" thick. Brush with the egg white and sprinkle with toppings to your heart's content. Slice into 1x3" rectangles and arrange on parchment-lined baking sheets. Bake until golden and crispy, about 25-30 minutes, switching sheets halfway through.

Serve alone, with cheese, or with dip (hummus is perfect!).

*As mentioned in the galette post, you want the butter to be nice and cold so it doesn't totally melt and blend into the dough. When the little butter chunks melt in the oven, you get your flakiness!