Imagine eating hummus in a cracker not just dipped with a cracker! This hummus cracker recipe is super easy, and so nutritious. Hummus flour is so creamy, and lends a sweet yet nutty and rich flavor to these crackers. Hummus beans are loaded in protein, fiber and a great source of iron.
This recipe is made with hummus flour. Although hummus flour is so easy to find nowadays it’s also easy to make your own.
Hummus flour is made from dried chickpeas or hummus. Hummus is the Arabic word for both the creamy dip you all know and love and the bean itself. This bean is also refered to as garbanzo beans, chickpeas, gram, and chana.
These hummus crackers are grain-free, gluten free and vegan. They are a great canvas to lots of flavors. experiment with different spices, even zaatar and thyme. They are crisp, yet flaky and so good with a piece of cheese or any dip, hey even dip the hummus crackers in a creamy hummus dip. Now that's Hummuslicious.
Prep time: 20
Cook time: 20
Depending on the size you cut them: yield 40 crackers
Ingredients:
2 cups chickpea flour (store bought or make your own. See note) plus a bit more for dusting
1 tsp cumin
1/2 tsp fine sea salt
1/2 tsp Aleppo pepper
1/4 cup avocado oil or any neutral oil
4 tablespoons warm water (more, if needed)
Flaky salt for topping (optional)
Hot pepper flakes (optional)
Sesame seeds (optional)
Directions
Preheat oven to 350F.
In a medium bowl, stir together the chickpea flour, spices and salt. Drizzle in the oil, add 4 tablespoons water, stirring until blended. Use your hands to incorporate. The dough might seem dry at first, but keep mixing until it comes together. Add a bit more water if dough still seems dry 1 tsp at a time. The dough should be smooth, but not sticky (it’s not a yeast dough so it won’t rise, it’s a bit stiff).
Line your work surface with a parchment paper the size of your baking sheet.
Dust the parchment with a bit of hummus (chickpea) flour
Roll your dough out Using a rolling pin that’s been dusted with hummus flour. Roll the dough to a thin layer (thin will yield to crispier crackers) into about a 12-inch by 8-inch rectangle.
Tip: try to roll the crackers into the same thickness so they cook evenly
Use a pizza cutter to cut out a rectangle shape. Cover excess dough with plastic wrap so it doesn’t dry out.
Use the pizza cutter and cut crackers into the size you Like.
Brush off excess flour
Sprinkle with flaky salt and sesame seeds if you wish
carefully pull the parchment paper with the crackers onto the baking sheet
Bake in the preheated oven for 15 to 20 minutes until light golden brown. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely.
The cracker pieces should split easily
Storage: Store the crackers in an airtight container at room temperature for up to 2 weeks or freezer for up to 3 months.
To make your own chickpea or hummus flour:
Although chickpea flour is so easy to find nowadays it’s also easy to make your own.
Chickpea flour is made from dried chickpeas or hummus. Hummus is the Arabic word for both the creamy dip you all know and love and the beans themselves also called garbanzo beans.
Tools:
Food Processor
Sifter
Spice or Coffee Grinder
Steps:
Place the dried chickpeas in a food processor, working in batches if you are making a large quantity. Cover and process on high speed for two or three minutes until you get a powdery flour.
Sift the flour mixture. Set the fine flour aside and reprocess the coarser crumbs.
If your food processor doesn't do the job use a spice or coffee grinder to process the remaining bits of chickpeas to a fine, powdery flour.
When all of the chickpeas have been ground into flour, sift again to remove and discard any remaining pieces of chickpeas that did not process.
Store chickpea or hummus flour in an airtight container and keep it in a cool, dry place.