Save to Pinterest Crisp, aromatic rosemary crackers paired with creamy hummus make a festive and crowd-pleasing appetizer, perfect for entertaining during the holidays.
This recipe combines crunchy homemade crackers with a smooth classic hummus, making it a hit at every holiday gathering.
Ingredients
- For the Rosemary Crackers: 1 1/2 cups (180 g) all-purpose flour
- For the Rosemary Crackers: 1/2 tsp baking powder
- For the Rosemary Crackers: 1/2 tsp fine sea salt
- For the Rosemary Crackers: 2 tbsp fresh rosemary, finely chopped
- For the Rosemary Crackers: 1/4 cup (60 ml) extra-virgin olive oil
- For the Rosemary Crackers: 1/2 cup (120 ml) water
- For the Rosemary Crackers: Flaky sea salt, for sprinkling
- For the Classic Hummus: 1 can (15 oz/425 g) chickpeas, drained and rinsed
- For the Classic Hummus: 1/4 cup (60 ml) tahini
- For the Classic Hummus: 2 tbsp fresh lemon juice
- For the Classic Hummus: 1 clove garlic, minced
- For the Classic Hummus: 2 tbsp extra-virgin olive oil
- For the Classic Hummus: 1/2 tsp ground cumin
- For the Classic Hummus: 1/2 tsp salt
- For the Classic Hummus: 2–4 tbsp water (as needed)
- For the Classic Hummus: Paprika and olive oil, for garnish
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2:
- In a mixing bowl, combine flour, baking powder, salt, and chopped rosemary. Add olive oil and water, stirring until a dough forms.
- Step 3:
- Turn the dough onto a lightly floured surface and roll out to about 1/8 inch (3 mm) thick. Cut into desired shapes using a knife or cookie cutter.
- Step 4:
- Arrange crackers on the prepared baking sheet. Sprinkle with flaky sea salt.
- Step 5:
- Bake for 15–20 minutes until crisp and golden. Cool completely on a wire rack.
- Step 6:
- For the hummus, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor. Blend until smooth, adding water as needed for creamy consistency.
- Step 7:
- Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika.
- Step 8:
- Serve rosemary crackers alongside hummus for dipping.
Save to Pinterest This appetizer always brings family and friends together around the table during festive celebrations.
Required Tools
Mixing bowls, rolling pin, baking sheet, parchment paper, food processor or blender, knife or cookie cutter
Allergen Information
Contains wheat (gluten) and sesame (tahini). Check packaged ingredients for cross-contamination if allergies are a concern.
Nutritional Information
Per serving: Calories 220, Total Fat 10 g, Carbohydrates 28 g, Protein 6 g
Save to Pinterest This easy duo is the perfect crowd-pleaser that adds a homemade touch to your holiday menu.
Common Recipe Questions
- → How do I achieve the perfect crispiness for the crackers?
Roll the dough thinly—about 1/8 inch—and bake at 375°F until golden and crisp, usually 15–20 minutes. Cool completely on a wire rack to maintain crunch.
- → Can I customize the flavor of the hummus?
Yes, you can adjust flavors by adding more lemon juice for tang, garlic for pungency, or spices like paprika and cumin to enhance the taste.
- → What’s the best way to store leftovers?
Keep crackers in an airtight container at room temperature to retain crispness. Store hummus refrigerated in a sealed container for up to 3 days.
- → Are there any tips for rolling out the cracker dough?
Lightly flour your surface and rolling pin to prevent sticking. Roll evenly to ensure uniform baking and crispiness.
- → Can I substitute ingredients for dietary preferences?
The crackers are vegan and nut-free. For different flavors, herbs like thyme can replace rosemary, and for hummus, tahini is essential but can be slighted for allergies.