Table of Contents
  1. Watch how to make this traditional hummus recipe
  2. Traditional Hummus & Rustic Herb Crackers Recipe

Hummus is everywhere and I think you can find just about every flavor too. I have always loved hummus and after I started making my own, I never buy it anymore (unless of course, I find some flavor that is just utterly unique). You can make the flavor whatever you want or leave it plain. Honestly, it is extremely easy and super satisfying. This recipe makes a large amount but it freezes well so I portion it into small containers and freeze them. You can just pull one out whenever you’re in the mood, which for me is all the time. And yes, I know crackers sound like way too much work, but these are seriously so easy and just a fun vehicle for the hummus-eating-frenzy.

Obviously, hummus is good with… well, anything! But you can also make these simple rustic crackers to spice up the whole thing!

White oval bowl filled with traditional hummus topped with oil and paprika with rustic herb crackers all around on marble surface
Close up view of white oval serving bowl filled with traditional hummus with paprika on top with rustic crackers all around
Top down view of white oval bowl filled with light brown colored traditional hummus topped with paprika and oil sitting on marble surface with broken crackers all around

More hummus recipes

Watch how to make this traditional hummus recipe

YouTube video
Oval shaped bowl filled with orange-colored traditional hummus topped with paprika with herb crackers all around on marble surface

Traditional Hummus & Rustic Herb Crackers

5 from 3 votes
There's nothing better as a dip than a traditional hummus recipe! And this hummus is perfect when paired with a rustic-style herb cracker that takes no time to bake up. If you're in a pinch for an appetizer, this is the recipe for you to make!
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Soaking Time 8 hours
Total Time 10 hours 35 minutes
Servings 16 servings


For the hummus

  • 16 oz dried chickpeas
  • 1 tbsp salt
  • 2 tsp baking soda separated
  • 2 tsp salt
  • 3 bay leaves
  • 1 medium onion roughly chopped
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 4 cloves garlic
  • 1-2 tsp salt
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ¼ cup olive oil
  • 1 cup chickpea cooking liquid

For the herb crackers

  • 1 cup flour
  • ½ cup whole wheat flour
  • 2 tbsp wheat germ
  • 1 tbsp rosemary
  • 1 tsp salt
  • 1 tsp sugar
  • ½ cup water
  • 2 tbsp olive oil


For the hummus

  • Using an 8-quart stockpot, place together dried chickpeas, 1 tablespoon salt, and 1 teaspoon baking soda. Cover with water and let stand at room temperature 8-10 hours. Rinse and drain chickpeas.
    16 oz dried chickpeas, 1 tbsp salt, 2 tsp baking soda
  • Return the chickpeas to the kettle and add 2 teaspoons salt, 1 teaspoon baking soda, bay leaves, and onion. Cover with 8 cups of water.
    2 tsp baking soda, 2 tsp salt, 3 bay leaves, 1 medium onion
  • Bring to a boil then reduce heat to a medium simmer. Continue to simmer until chickpeas are completely tender and the outer skin has separated, 1 ½-2 hours.
  • Drain chickpeas, reserving the cooking liquid, and discard the bay leaves and onion.
  • Combine drained chickpeas, tahini, lemon juice, garlic, salt, cumin, paprika, and cooking liquid in a high powered blender or food processor. Process until smooth, 2 minutes.
    ¼ cup tahini, ¼ cup lemon juice, 4 cloves garlic, 1-2 tsp salt, ½ tsp ground cumin, ½ tsp paprika, 1 cup chickpea cooking liquid
  • With processor running, drizzle in olive oil. Check hummus for consistency, adding more cooking liquid to thin. The hummus will solidify as it sits so it is better to add more cooking liquid than expected.
    ¼ cup olive oil

For the herb crackers

  • Preheat oven to 450°F.
  • In the bowl of an electric mixer fitted with the dough hook, mix together the flours, wheat germ, rosemary, salt, and sugar.
    1 cup flour, ½ cup whole wheat flour, 2 tbsp wheat germ, 1 tbsp rosemary, 1 tsp salt, 1 tsp sugar
  • With the mixer running, add water and oil in a slow stream until the dough forms a ball. Cover and let dough rest 5 minutes.
    ½ cup water, 2 tbsp olive oil
  • Cut dough in half and roll out on a lightly floured surface until paper thin, less than ⅛-inch thick.
  • Place on a parchment-lined baking sheet and bake in the preheated oven 5-10 minutes. The edges will become dark brown and the center light brown.
  • Remove from oven and roughly break into pieces.


Serving: 1servingCalories: 226kcalCarbohydrates: 29.5gProtein: 8.1gFat: 9.3gSaturated Fat: 1.3gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.9gTrans Fat: 0gCholesterol: 0mgSodium: 1184.2mgPotassium: 273.5mgFiber: 4.7gSugar: 3.7gVitamin A: 3.5IUVitamin C: 3.7mgCalcium: 32.9mgIron: 2.2mg
Course Appetizer
Cuisine Mediterranean
Difficulty Easy
Method Baking, Mixing

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. 5 stars
    This was delicious! I did cheat and used canned beans though. I also used red pepper flaked for a bit of a kick. So easy and it tastes better than any I have ever purchased! Thanks Kaleb for your inspiration. I just dipped my celery in it. YUMMY!

  2. 5 stars
    Wow! This hummus is delicious and very easy to make. I had to make my daughter a lunch real quick so I turned to my favorite, Kaleb, knowing he would come through for me. I did use a can of garbanzos and liquid instead of the dried beans. Added the lemon, garlic, salt, spices and olive oil. So, so good. My husband tried it and all of a sudden became a fan of hummus. He said it was a nice mix of spices.
    Now I want to make the crackers. Thanks Kaleb for always putting out such wonderful recipes that my family loves!