Whole-Grain Crackers with Hummus
Crispy, nutty whole-grain crackers baked until golden, paired with a silky smooth hummus made from scratch. Soaking and cooking dried chickpeas gives the dip a creamy, rich flavor that canned simply cannot match. A wholesome snack or light lunch that comes together with simple pantry staples.
For 4 servings
- prep
Soak and cook the chickpeas.
1.Soak dried chickpeas in plenty of water overnight or for at least 8 hours.2.Drain the soaked chickpeas and rinse well.3.Pressure cook with 3 cups of fresh water for 15-20 minutes until very soft, or boil in a pot for 45-60 minutes until they mash easily between your fingers.4.Drain the chickpeas, reserving 2-3 tablespoons of the cooking liquid. Let them cool slightly.TIPOvercook the chickpeas slightly — they should be mushy, not al dente. This is the secret to ultra-smooth hummus. - prep
Preheat the oven and prepare the baking sheet.
1.Preheat the oven to 375°F (190°C).2.Line a large baking sheet with parchment paper. - knead · ~5 min
Make the cracker dough.
1.In a mixing bowl, combine whole wheat flour, ground flaxseed, sesame seeds, and a pinch of salt.2.Add 3 tablespoons of olive oil and mix with your fingertips until the mixture resembles coarse crumbs.3.Gradually add cold water, a tablespoon at a time, mixing until a firm, smooth dough forms.4.Knead the dough on a lightly floured surface for 3-4 minutes.TIPDon't overwork the dough or the crackers will be tough. Stop kneading as soon as it's smooth. - rest · ~10 min
Rest the dough briefly.
Wrap the dough in plastic wrap or cover with a damp cloth and let it rest at room temperature for 10 minutes. This relaxes the gluten and makes rolling easier.
- prep
Roll out the crackers.
1.Divide the dough in half. Keep one half covered while you work.2.Place the dough between two sheets of parchment paper and roll it out as thin as possible, about 1/16 inch thick.3.Using a pizza cutter or sharp knife, cut the dough into 1.5-inch squares or diamonds.4.Carefully transfer the cut crackers to the prepared baking sheet. They can be placed close together as they won't spread.5.Prick each cracker once or twice with a fork to prevent puffing.TIPThe thinner you roll, the crispier the crackers. Aim for almost translucent — they crisp up beautifully in the oven. - bake · ~15 min
Bake the crackers until golden and crisp.
Bake for 12-15 minutes, rotating the pan halfway through, until the crackers are golden brown and firm to the touch. Keep a close eye on them after the 10-minute mark — they can burn quickly. Transfer to a wire rack to cool completely.
- mix · ~5 min
Blend the hummus base.
1.In a food processor, combine the cooked chickpeas, tahini, lemon juice, garlic clove, and a pinch of salt.2.Process for 1 minute until the mixture becomes thick and pasty.3.Add an ice cube and 2 tablespoons of the reserved chickpea cooking liquid.4.Process continuously for 3-4 minutes, scraping down the sides once or twice, until the hummus is remarkably smooth and creamy.TIPThe ice cube is a game-changer — it whips air into the hummus while keeping it cold, resulting in a fluffier, lighter texture. - assemble
Assemble the platter.
1.Spoon the hummus into a shallow bowl, using the back of the spoon to create a swirl.2.Drizzle with a teaspoon of olive oil and dust with a pinch of smoked paprika and cumin powder.3.Arrange the cooled whole-grain crackers around the bowl and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra-crispy crackers, roll the dough to nearly paper-thin — less than 1/16 inch — for an even bake and shatter-like crunch.
- 2Use a pizza wheel to cut the rolled dough; it yields clean, straight edges without dragging the dough.
- 3Prick each cracker with a fork before baking to prevent air bubbles from puffing up the surface.
- 4Let the baked crackers cool completely on a wire rack before storing; any residual moisture will soften them.
- 5If the hummus is too thick after blending, add reserved chickpea cooking liquid one tablespoon at a time until desired consistency is reached.
- 6Make the hummus a day ahead; the flavors meld and deepen overnight in the fridge, and it actually becomes creamier.
Adapt it for your goals.
Herbed crackers
Add 1 tablespoon of dried rosemary or thyme to the cracker dough for a fragrant, savory twist that pairs beautifully with the hummus.
roasted red pepper hummusRoasted red pepper hummus
Blend in ½ cup of jarred roasted red peppers (drained) with the hummus for a sweet, smoky variation that adds color and vitamin C.
whole wheat – oat crackerWhole wheat – oat cracker
Replace ½ cup of the whole wheat flour with rolled oats (blitzed into a coarse powder) for a nuttier flavor and slightly heartier texture.
low oil hummusLow-oil hummus
Reduce the tahini to 2 tablespoons and omit the drizzle of olive oil to lower the fat content while keeping the hummus creamy with extra chickpea cooking liquid.
spicy hummusSpicy hummus
Add ½ teaspoon of crushed red pepper flakes or a small fresh chili to the food processor for a gentle heat that contrasts the cool lemon.
Why this is on our healthy list.
Rich in Plant-Based Fiber
Both whole wheat flour and chickpeas provide soluble and insoluble fiber, supporting digestive regularity and helping maintain steady blood sugar levels.
Heart-Healthy Fats
Olive oil, tahini (sesame seeds), and flaxseed deliver unsaturated fats that support cardiovascular health and reduce inflammation.
Good Source of Plant Protein
Chickpeas are an excellent plant protein source, making this snack a satisfying option for vegetarians and vegans.
Naturally Low in Added Sugar
This recipe contains no added sugar, relying on the natural nuttiness of whole grains and seeds for flavor.
Omega-3 Fatty Acids from Flaxseed
Ground flaxseed adds a modest amount of alpha-linolenic acid (ALA), a plant-based omega-3 that supports brain and heart health.
Frequently asked questions
You can, but the texture won't be as creamy. If using canned, drain and rinse well, then simmer them for 10 minutes to soften before blending.
