Traditional Hummus & Rustic Herb Crackers

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

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!

Course Appetizer

Cuisine Mediterranean

Difficulty Easy

Method Baking, Mixing

Prep Time 20

Cook Time 2 15

Soaking Time 8

Total Time 10 35

Servings servings

Calories 226kcal

Author Kaleb

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.
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.
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.
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.

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.
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.
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.

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