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Easy Almond Flour Crackers and Hummus: A Tasty, Nutritious Treat
This duo pairs crispy, homemade almond flour crackers with creamy, protein-rich hummus. It’s a healthy, low-carb, and gluten-free option great for snacks, lunchboxes, or entertaining.
Ingredients
- For the Almond Flour Crackers:
- 1 ½ cups almond flour
- 1 tablespoon ground flaxseed optional for fiber
- ½ teaspoon sea salt
- 1 egg
- 1 tablespoon olive oil
- Optional: garlic powder rosemary, or thyme for flavor
- For the Hummus:
- 1 15 oz can chickpeas, drained and rinsed
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 garlic clove
- ½ teaspoon cumin
- Salt to taste
- 2 –4 tablespoons cold water for texture
Instructions
- Almond Flour Crackers:
- Preheat oven to 350°F (175°C).
- In a bowl, mix almond flour, salt, flaxseed, and any herbs/spices.
- Stir in the egg and olive oil to form a dough.
- Roll dough between parchment paper to 1/8-inch thickness.
- Cut into squares with a knife or pizza cutter.
- Transfer to a baking sheet and bake for 12–15 minutes or until golden.
- Cool completely to crisp up.
- Hummus:
- Add chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor.
- Blend until smooth, scraping down sides as needed.
- Add water gradually until you reach your desired consistency.
- Taste and adjust seasoning. Drizzle with olive oil before serving.
Notes
- Store crackers in an airtight container for up to 1 week.
- Hummus keeps in the fridge for 3–5 days.
- Customize with roasted red peppers, herbs, or sun-dried tomatoes in the hummus.
Nutrition
Calories: 210kcalCarbohydrates: 7gProtein: 9gFat: 16gFiber: 3g