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Whole Grain Crackers with Hummus

Whole Grain Crackers with Hummus

Snack
Prep Time
20min
Cook Time
10min
Servings
3
Calories
435
Chef's Note

For extra crispy crackers, let them cool in the oven with the door slightly open. The hummus can be made up to 3 days ahead and stored in the refrigerator. Try adding different herbs to the crackers like thyme or oregano for variety!

Tags
homemade
plant-based
protein
vegan
vegetarian
whole grain
chickpeas
legumes
snack
meal prep
Ingredients

  • 1 cup whole wheat flour

  • 2 tablespoons flaxseed meal

  • 1 tablespoon sesame seeds

  • 1/2 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried rosemary

  • 2 tablespoons olive oil

  • 1/4 cup water

  • 2 cans (15 oz each) canned chickpeas

  • 1/3 cup tahini

  • 1/4 cup lemon juice

  • 3 cloves garlic cloves

  • 1 teaspoon cumin

  • 1/2 teaspoon paprika

  • 3 tablespoons olive oil (for hummus)

  • 1/2 teaspoon salt (for hummus)

  • 2 tablespoons water (for hummus)

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine 1 cup whole wheat flour, 2 tablespoons flaxseed meal, 1 tablespoon sesame seeds, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried rosemary.

  • 3

    Add 2 tablespoons olive oil and mix with a fork until crumbly.

  • 4

    Gradually add 1/4 cup water, mixing until a firm dough forms. You may need slightly more or less water.

  • 5

    Place the dough on a lightly floured surface and roll it out very thin (about 1/8 inch thickness).

  • 6

    Cut the dough into squares or rectangles using a knife or pizza cutter.

  • 7

    Transfer the crackers to the prepared baking sheet and prick each with a fork to prevent puffing.

  • 8

    Bake for 8-10 minutes until crisp and lightly golden. Watch closely as they can burn quickly.

  • 9

    While crackers are baking, drain and rinse 2 cans of chickpeas, reserving 2 tablespoons of the liquid.

  • 10

    In a food processor, combine chickpeas, 1/3 cup tahini, 1/4 cup lemon juice, 3 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon paprika, 3 tablespoons olive oil, and 1/2 teaspoon salt.

  • 11

    Process until smooth, adding 2 tablespoons water or reserved chickpea liquid as needed to reach desired consistency.

  • 12

    Taste and adjust seasonings if necessary.

  • 13

    Allow crackers to cool completely before serving with the hummus.

Nutrition Information (per serving)
435
Calories
27g
Protein
49g
Carbs
14g
Fat
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