Cheesy Chickpea Dip and Homemade Crackers

My mom likes it when I make this snack, because it is very healthy!

1 can (19 oz) chickpeas, drained and rinsed

1 1/2 cups Monterey Jack cheese, divided

1/4 cup cream cheese, softened

1/2 cup sour cream

1 green onion, chopped

1/4 cup chopped tomatoes

1. Preheat oven to 350 degrees F.

2. In a small food processor, place chickpeas, 1 cup cheese, cream cheese, and sour cream. Puree until smooth.

3. Stir in green onions. (Don't puree them in, unless you want a green dip!)

4. Spread into small baking dish.

5. Bake about 20 minutes.

6. Top with remaining 1/2 cup cheese and diced tomatoes.

1 1/4 cups whole wheat flour

1 Tbsp sugar

1/2 tsp salt

1/4 tsp paprika

1/4 cup butter

1/3 cup water

1/4 tsp vanilla

1. Cut butter into dry ingredients until the mixture resembles coarse crumbs.

2. Add water and vanilla; stir to make a smooth dough.

3. Divide into six parts; keep the parts covered until ready to roll each one.

4. Pat one part into a flat rectangle. Put through pasta roller, starting with thickness #1 and ending with #4.

5. Cut into squares. Place on parchment paper-lined cookie sheet.

6. Bake 7-10 minutes until golden, depending on size of squares.