Whole Wheat Sesame Crackers With Hummus [Vegan]

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For those who love to make everything from scratch and want an effortless recipe, you’ll love these sesame crackers! The ingredients are minimal, and you can modify the shape and size. You can even opt out of the smudge of sugar in the recipe. They pair well with hummus but you can serve it with whatever you like, and they can easily be made in bulk!

Whole Wheat Sesame Crackers With Hummus [Vegan]

Calories

237

Serves

Cook Time

Ingredients

For the Crackers:

1 cup whole wheat flour
1/2 teaspoon sugar
1/2 teaspoon salt
4 tablespoons cold vegan butter
1/4 cup cold water
3 tablespoons white sesame seeds
3 tablespoons black sesame seeds

For the Hummus:

2 cups chickpeas, reserve approimately 1/3 cup of liquid and approximately 1/4 cup chickpeas for garnish, drained
1/4 – 1/2 cup tahini both great, but 1/2 cup makes it extra creamy and dreamy
1/4 cup extra virgin olive oil
1 clove garlic peeled and roughly chopped
Juice of 1 large lemon
1/2 teaspoon Kosher salt
Cracked black pepper to taste

For Garnish:

1 tablespoon extra virgin olive oil
1 tablespoon Za’atar
1 tablespoon sweet paprika
Chopped fresh parsley

Preparation

For the Crackers:

Preheat oven to 400°F. Pulse together 1 cup whole wheat flour, 1/2 teaspoon sugar, and 1/2 teaspoon salt in a food processor until combined. Add 4 tablespoons of vegan butter and pulse until moist, crumbly, and bits form. Drizzle in 1/4 cup of ice water and add the white and black sesame seeds. Plus until a soft dough forms. Divide in half and on a floured work surface roll each half out and with pasta cutters or a knife make squares or rectangles.
Transfer to a pan and poke holes with a fork to prevent them puffing up. Bake until borrowed at the edges, 10-12 minute. Transfer to a wire wrack to cook completely. Store in an airtight container for up to 1 week or freeze up to 3 months.

For the Hummus:

Put the chickpeas, tahini, oil, garlic, salt, pepper, and lemon juice in a blender or food processor (a blender will give you a much smoother hummus).
Begin to blend and add the chickpea liquid as needed to create a smooth purée. Taste and adjust to your liking.
Transfer to a bowl and drizzle with olive oil. Optional: Garnish with Za’atar, paprika, parsley, and extra chickpeas.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com