Do you like crackers? How about hummus? What if I told you I made the perfect recipe that mashes both of these favourite things of mine into one awesome, convenient, bite-size goodie? Awesome right? Well, my friends, I give you: Garlic Hummus Crackers!!
Crackers have been a favourite thing to make ever since I found a copy-cat recipe of Mary’s Crackers a few years back. Since then, I’ve always looked at the ingredient lists of my favourite crackers to try and figure out how to create a make-at-home versions on the cheap.
Recently, I’ve been noticing more and more varieties of hummus crackers at some of our frequent grocery stores. Every time I get excited to try one of these yummy sounding crackers, I am quickly disappointed to then find dairy milk in the ingredient lists. Having recently identified dairy as one of the foods that really upsets my tummy, I’ve been trying to consciously avoid it wherever possible. And really, why does milk need to be in my crackers, anyways?
Thankfully, I saw this defeat as a personal challenge and started to formulate ways that I could make hummus crackers in the comfort of my own kitchen. Well, after one terribly failed attempt at these that almost saw us with a few broken teeth, I’m so happy to share with you this quick and easy recipe for hummus crackers.
These crackers need only 8 ingredients. one bowl and require less than 10 minutes of prep. Basically, you can have fresh out of the oven crackers in less than 30 minutes from start to finish, and that is a pretty amazing thing! Clean up is also a breeze since these crackers are rolled out between two sheets of parchment paper and then transferred directly onto a cookie sheet and straight into the oven.
These crackers were gobbled up in no time in our house and, for double the hummus pleasure, dipped into our favourite garlic hummus recipe to boot. Needless to say, we probably could have slayed some vamps with our awesome garlic breath after all was said and done. On the plus side, garlic has tonnes of health benefits so a little bad breath is totally worth it in our opinion.
If you’re not a fan of garlic, you could season these crackers in countless other fashions. Rosemary, chili flakes or Cajun seasoning would all make delicious additions to these crackers and are on the to-do list for the next time we make these at home. We also made a really tasty eggplant dip at home today that we can’t wait to dunk these crackers into.
Try these crackers out for yourself – tag them #glutenfreeveganpantry and post them to Facebook, Twitter and Instagram so that we can follow along and sneakily stalk your feeds 😉
Lots of love & happy eats,
Savanna
- 1½ c chickpea flour
- ½ cup white rice flour
- 1 tsp baking powder
- ¼ tsp garlic powder
- 1 tsp sea salt
- ¼ tsp pepper
- 3 tsp lemon juice
- ½ cup unsweetened almond milk
- Preheat oven to 350F
- Mix flours, garlic powder, baking powder, salt and pepper in a large bowl
- Add almond milk and lemon juice and mix until thick, clumpy dough forms. Use hands to mix completely and form into a dough ball.
- Roll dough out between two sheets of parchment paper until it is approximately ⅛" thick.
- Using a pizza slicer, cut dough into 1" by 1" squares.
- Bake for 10 minutes, remove from oven and break apart crackers into individual pieces. Flip the crackers, return to oven and bake for an additional 7 minutes.
- Remove from oven and immediately transfer the parchment paper and crackers to a cooling rack.
Savanna is the photographer, food stylist, head taste-tester and she-brains behind Gluten Free Vegan Pantry. 
Could coconut flour or almond flour take the place of white rice flour?
I am a cracker lover, but try to not have white rice flour.
Thank you
BTW, love all your recipes.
Hi Nicole, I haven’t made these with anything other than the white rice flour so I’m not sure how it would turn out if you were to sub it. Sorry!
These didn’t last very long. They were super tasty.
I’m sold 🙂 Will give these a try soon — need to restock my chickpea flour. Beautiful recipe!
Thanks! Let me know how you like them. I think we’ll have to make up some more of these this weekend – my hubby gobbled them up while I was busy editing photos so I didn’t get to enjoy nearly as many as I’d have liked LOL
Great recipe! I love how the spices can be interchanged. I do love Mary’s Cracker’s but they have become kind of “ho hum” these days because they are the only crackers I buy! These look to be a great stand in. GORGEOUS pictures, by the way 🙂
Hi Gwen! I’m so happy you enjoyed the recipe! Let me know how it turns out for you – I do hope you enjoy them 🙂
Thanks for the kind comments about my photos! I’m still getting the hang of my camera and trying to absorb as much as I possibly can when it comes to food photography. It’s awesome to hear that people are enjoying the pictures so far 🙂
I just tried an allergy elimination diet and discovered numerous food sensitivities, including wheat, corn, eggs, dairy, tomatoes, pork, some spices and sugar. I have been looking on the internet to find vegan recipes and was happy to find your site.
I live in a rural area and getting some ingredients is challenging but I am discovering some interesting foods to try. Silk is wonderful! I am fortunate to be able to use soy protein powder and have a wonderful source I have used for years.