Spicy Homemade Crackers and Beetroot Hummus

hummus and crackers

I am never ever buying crackers or hummus again! It is so simple to make them at home and they taste way better than any store-bought version. Not to mention how healthier and cheaper! These crackers are made with 100 % whole wheat flour and they contain up to 6 times the protein and less than half the salt than crackers sold in supermarkets. They  are made with ingredients we can all pronounce and they contain absolutely no additives or preservatives! Don’t worry tough, even if they are healthy, they burst with amazing flavour from the spices.

The hummus is incredibly creamy and contains less fat than the store-bought version. The secret? Replace 1/4 oil by water! It is also full of plant-based protein and fiber thanks to the chickpeas. Beetroot has been shown to increase the level of antioxydant enzymes and white cells, which help your body detect and eliminate abnormal cells. It is also one of the richest source of glutamine, an essential amino acid that contributes to the maintenance of good health.

So go ahead and dip your homemade crackers in beetroot hummus, your body will thank you for it and so will your tastebuds!

Recipe 1 : Spicy Homemade Crackers



1 3/4 cup whole wheat flour

3/4 water

2 tbsp olive oil

1 tbsp honey

2 tsp chili powder

1 tsp ground cumin

A pinch of salt



Preheat oven at 180 C.

Cut a parchment paper the size of your baking tray.

Put the flour in a bowl and dig a little hole in the middle of it. In the hole, pour the water, the olive oil, the honey and the spices. With a spatula, mix everything until the flour is absorbed. Divide the dough in two equal parts.

Sprinkle the parchment paper with flour and incorporate the dough to the flour kneading lightly. Then, using a rolling pin, roll out the dough so it is about 2 mm thick. Make sure the thickness is equal for the cooking to be even.

Using a brush, cover the dough with about 1/2 tbsp olive oil. Sprinkle with salt and more spices.

Start the two last steps again with the other part of dough using another baking tray if it doesn’t fit on one. (You could also freeze the dough and make more crackers another day)

Bake the dough for about 25 minutes, until crispy and golden.

Let cool down before breaking it into small pieces.


Recipe 2: Beetroot hummus

hummus beetrootIngredients (makes about 2 cups hummus)

1 cup of diced beetroot

1 540 mL tin of chickpeas, drained and rinsed

3 tbsp olive oil

1/4 cup + 1 tbsp water

3 tbsp tahini

1 clove garlic

The juice of a lemon


Place the diced beetroot in a pan and cover with water. Bring to a boil and let simmer for 20 minutes or until the beets are soft.

Drain the beets and place in a food processor with all other ingredients.

Process all ingredients until the mixture is smooth and creamy.

If you do not have a food processor, you can still make this recipe!! Use your hands to crush the chickpeas and then mix in all the other ingredients, using a fork. It requires more physical work but it is worth it.



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