Hummus Crackers Recipe

Prepare chickpeas (if using canned)

If using canned chickpeas, drain and rinse 2 cups of chickpeas. For a smoother hummus optionally peel skins by gently rubbing chickpeas between your fingers or between two towels; this is optional but yields a silkier texture.

Blend base

In a food processor combine the chickpeas, 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 minced garlic cloves, 1 tsp kosher salt, and 1 tsp ground cumin. Pulse until mixture is broken down and coarse.

Emulsify

With the processor running, slowly stream in 3 tbs extra-virgin olive oil and then add 3 tbs ice-cold water (add in 1-tbs increments if needed) to loosen the mixture. Process until very smooth, 2–4 minutes, stopping to scrape down the bowl as needed. Taste and adjust salt, lemon, or garlic.

Finish

Transfer hummus to a bowl, make a shallow well in the center, drizzle 1 tbs extra-virgin olive oil over the top and dust with 1/2 tsp paprika (or smoked paprika) and set aside to come to room temperature if serving immediately.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Arrange 24 thin crackers in a single layer on the prepared baking sheet. Very lightly brush or spray each cracker with the 1 tbs olive oil so they crisp and take on a gentle golden edge. Sprinkle a small pinch of fine sea salt over crackers if desired.

Toast crackers in the preheated oven 6–8 minutes, rotating the sheet halfway, until edges are golden and crackers are crisp. Watch closely to avoid burning. Remove and let cool on a rack.

If you prefer a stovetop method, warm a cast-iron skillet over medium heat and toast crackers in batches 30–45 seconds per side until fragrant and crisp.

Spoon or pipe about 1–2 teaspoons of hummus onto each cracker. For a restaurant-style look, use a piping bag or a small spoon to create a little swirl or mound.

Garnish each hummus-topped cracker with a small drizzle of olive oil, a light dusting of paprika, and optional chopped parsley and toasted pine nuts or sesame seeds.

Arrange on a serving platter and serve immediately so crackers remain crisp. Leftover hummus keeps refrigerated in an airtight container for 4–5 days; keep crackers separate to preserve texture.