119 oz canwhite kidney beansdrained & rinsed (approx 2 cups)
1/2cupsoy milkor plant milk of choice
1tspcrushed dried rosemary
Preheat oven to 350 degrees F and line two large baking sheets with parchment paper.
In large bowl, combine all the dry ingredients and set aside.
Add the beans and milk to your blender and purée until creamy. Then pour your bean mixture into the bowl and mix until you have what resembles a ball of pizza dough.
Cut the dough roughly in half and place half on each prepared tray, or work on your counter if easier. (Either way, make sure the dough is on parchment paper, and not directly on your tray or counter.)
Place another sheet of parchment paper over the dough and using a rolling pin, flatten and stretch the dough as evenly and thinly as possible without breaking. Then using a silicone spatula, straighten out any rough or rounded edges to make the dough square or rectangular in shape. (This will help with even, uniform crackers, but is not entirely necessary.)
Cut the dough into a grid pattern with a cookie or pizza cutter. Slightly separate each row and column by pushing the edges over with your cutter. This will help crisp up the edges. Then using a fork, prick the dough all over.
Optional: With a silicone brush, brush the olive oil over top all your crackers, and then sprinkle with the rosemary and extra sea salt if desired.
Bake for 35 minutes, until the edges of your crackers are lightly golden. Remove from the oven and let cool to room temperature and serve with hummus or alone.
Once you've cut your crackers into a grid pattern, make sure to gently push each row and column with your cutter, so there's a little bit of space between each one. This will help the crackers crisp up even more as they bake.If you have leftovers, you may store them at room temperature in a sealed container for up to 5 days. Make sure they are completely cooled before storing.