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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!
More hummus recipes
Avocado Hummus
Baba Ganoush
Traditional Hummus & Rustic Herb Crackers
Butternut Squash Hummus
Watch how to make this traditional hummus recipe
Traditional Hummus & Rustic Herb Crackers
Ingredients
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
Instructions
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.
