Sometimes you just need a good salty, crunchy snack, but store bought crackers often contain questionable ingredients and preservatives. For the longest time, I put off making my own healthy crackers because I thought it would be impossible to make crackers without oil and flour, two ingredients which I avoid using often in my home cooking.
One day, I finally stopped doubting myself and experimented with making a flax and almond based cracker and to my surprise it turned out crunchy and delicious.
I haven't had to buy crackers from the store ever since!
My favorite way to enjoy these crackers lately is to dip them in hummus and lately my favorite hummus flavor has been roasted garlic and green olive.
The hummus is super simple to make and it blends up very easily. I get kind of frustrated when I make a hummus recipe which requires a lot of scraping down the sides of the blender and is so thick that the blades get stuck.
The trick for a good fluffy hummus, is to save some of the brine from the can of chickpeas and use that in the mixture to achieve a whipped texture. This also makes the blending process much easier and faster.
This recipe makes roughly 16 oz. of hummus which fits perfectly in a mason jar! The hummus will last for up to a week when stored in a sealed container in the fridge.