Hummus Crackers With Oats

Hummus Crackers With Oats is an extremely healthy recipe for crunchy crackers made using hummus and oats without using any baking powder or baking soda.

One of the best recipes with leftover Hummus.

These crackers are Diabetic-friendly and are also ideal for weight watchers.

These are salted crackers with very few ingredients namely hummus and oats. Yes, believe me, if you have hummus in your refrigerator then making these crackers is so very simple. When I read about this recipe here then I knew it would be a hit at my place. And I was right. My hubby as well sons found them truly lip-smacking. They said that it was surprising that with hummus such crispy-crunchy-tasty crackers could be made. Two of the initial lots were finished off in a jiffy without letting me click any pictures.

As my son Siddharth is conscious of his weight nowadays and is watching his calories therefore he loved these crackers all the more.

Healthy Crackers

I can say that these are the healthiest crackers I have ever made. These crackers are made without using any-

Baking Powder
Baking Soda
Butter
All-Purpose Flour
Wheat Flour
Sugar/Sugar Alternatives

The benefits of chickpeas, as well as oats, are well known, so you can very well understand how healthy these crackers are.

Benefits of Hummus Crackers

Chickpeas also known as Garbanzo beans is a very healthy legume that comes with a full package of protein, vitamins, minerals and fibre. Hummus is made from chickpeas and comes with all these benefits and the additional advantages of sesame seeds and garlic.

Similarly, oats are super nutritious. When comes to weight loss foods, oats top the list as these are very filling and keeps you away from the food for a longer period of time. Besides this, they are rich in antioxidants, lowers cholesterol levels and helps in improving blood sugar levels.

Now just imagine, when these two superfoods combine along with sesame seeds and garlic then how nutritious these crackers are going to be.

An Easy Recipe

Apart from a health perspective, these crackers are also extremely simple to make. If you have boiled chickpeas then all you need is just a food processor. No bowl, no other utensils.

If you are following my recipes, you must be aware that nowadays I am in love with Chickpeas with so many recipes of them. Trust me, I have never used so many chickpeas as I am currently using these.

Step By Step Recipe

Take chickpeas, clean them and rinse them under running water. Soak these for 6 to 8 hours or till double in size.

Boil these in the pressure cooker till soft and tender.
For boiling, take enough water in the pressure cooker so that chickpeas are fully immersed in water.
Cook on high flame for 4 whistles, then lower the flame and cook for another 10 minutes.

Tip: 1/2 cup chickpeas will become 1.5 cups after soaking and boiling.

If using canned chickpeas, then skip the above 2 steps and start by putting them in the colander.
Put the boiled chickpeas in a colander so that the extra water drips away.

In the meantime, dry roast sesame seeds for 3 to 4 minutes, till colour changes slightly.

Now, dry roast oats also for 4 to 5 minutes till their colour changes slightly and they get crispier.

After about 15 to 20 minutes, put the chickpeas, sesame seeds, garlic cloves, oil and lemon juice in the food processor with the chopping blade inserted in it. Do not add any water.

Blitz the processor for 3 to 4 minutes till chickpeas are blended well.

Add roasted oats. Since I am using a food processor, therefore, added the oats as it is without grinding/crushing them. In the processor, they get grounded well.

Again blitz the processor for a few minutes till the dough comes together as a ball. Keep the dough soft only so that it can be rolled without any cracks. Do not keep it very hard.

Start preheating the oven at 180 degrees C.
Preheat it for 15 minutes.
Now, divide the dough into 2 parts. Keep one part between 2 plastic sheets and roll it, keeping it 5 mm thick.

Cut into desired shapes. I got around 28 squares as I made of small size.
Prick holes using a fork. Pricking avoids puffing up of the crackers and also helps in even baking.
Lift each cracker using a spatula or butter knife.

Remove the uneven edges, mix in the remaining dough. Continue shaping like this till all the dough is used up.
Line parchment paper in the baking tray and place crackers on it.

Bake for 35 to 40 minutes. While baking, keep both the upper as well lower rods on and keep the baking tray in the middle rack.

Tip: These crackers take a fairly long time to bake

Once the edges get darker, take them out and let them cool on a wire rack.

They get crispier as they cool down, like any other crackers.
Serve or store in an airtight container.

Baking Hummus Crackers in Air Fryer

Preheat the air fryer for 5 minutes at 180 degrees.
Place crackers in the basket and air fry for 20 to 25 minutes.

FAQs

Q) Can I bake these crackers on a gas stove?

Yes! You can make these on a gas stove also. For making in a wok, please check here.

Q) If I do not have a food processor then?

In the absence of a food processor, make hummus (chickpeas paste) in the blender. Here, you may have to add little water, so use chickpeas water for that.
After the mix is grounded well, take it out in a bowl. Crush oats either in the grinder or using a rolling pin. Add crushed oats to the grounded chickpeas. Gather into a ball and proceed as given above.

Q) Can I use hummus for this recipe?

Yes! Though these are made from hummus only, still, I am sharing here the whole process from scratch. If you want you can skip the lengthy process and straight away start from where oats come in the steps.

Some More Chickpeas Recipes:

Some More Crackers Recipes:

LET’S CONNECT

I hope you have liked this Hummus Crackers recipe and will surely try it out for your loved ones. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.

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An easy recipe using humus and oats.

My 1 Cup measures 240 ml
1/2 Cup (100 g) Chickpeas
2 Tablespoon Sesame Seeds
2 Tablespoon Olive Oil
1 Tablespoon Lemon Juice
2 Cloves Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Chilli Flakes (Optional)
1/2 Teaspoon Oregano (Optional)
3/4 Cup (50 g) Rolled Oats

Take chickpeas, clean them and rinse under running water. Soak these for 6 to 8 hours or till double in size.
Boil these in pressure cooker till soft and tender. For boiling, take enough water in the pressure cooker so that chickpeas are fully immersed in water. Cook on high flame for 4 whistles, then lower the flame and cook for another 10 minutes.
Put the boiled chickpeas in a colander so that the extra water drips away. 1/2 cup chickpeas will become 1.5 cups after soaking and boiling.

If using canned chickpeas, then skip the above 2 steps and start by putting them in the colander.
In the mean time, dry roast sesame seeds for 3 to 4 minutes, till colour changes slightly.
Now, dry roast oats also for 4 to 5 minutes till their colour changes slightly and they get crispier.
After about 15 to 20 minutes, put the chickpeas in the food processor with the chopping blade inserted in it.
Start preheating oven at 180 degrees C. Preheat it for 15 minutes.
Add sesame seeds, garlic cloves, oil and lemon juice. Do not add any water.
Run the processor for 3 to 4 minutes till chickpeas are minced well.
Add roasted oats. Since I am using food processor therefore added the oats as it is without grinding/crushing them. In the processor they get grounded well.
Again run the processor for few minutes till the dough comes together as a ball.
Now, divide the dough into 2 parts. Keep one part between 2 plastic sheets and roll it, keeping it 5 mm thick.
Cut into desired shapes. I got around 26 squares as I made of small size. Remove the uneven edges, mix in the remaining dough. Continue shaping like this till all the dough is used up.
Prick holes using a fork. Pricking avoids puffing up of the crackers and also helps in even baking.
Line parchment paper in the baking tray and place crackers on it.
Bake for 35 to 40 minutes. While baking, keep both the upper as well lower rods on and keep the baking tray in the middle rack.
Once the edges get darker, take out and let them cool on a wire rack.
They get crispier as they cool down, like any other crackers.
Serve or store in an airtight container.

Without Food Processor

In the absence of food processor, make hummus in the blender. Here, you may have to add little water, so use chickpeas water for that.
After the mix is minced well, take it out in a bowl. Crush oats either in the grinder or using a rolling pin. Add crushed oats in the grounded chickpeas. Gather into a ball and proceed as given above.

In Air Fryer

Preheat air fryer for 5 minutes at 180 degrees.
Place crackers in the basket and air fry for 20 to 25 minutes.
Take out and let them cool down on a wire rack.

On Gas Stove In Pressure Cooker/Wok

You can make these on gas stove also. For making in wok, please check my Multigrain Crackers recipe. Link is shared in this post.

Keep the dough soft only so that it can be rolled without any cracks. Do not keep it very hard.
The number of oats may vary from 3/4 cup to 1 cup depending upon the moisture in your chickpeas.
If the dough gets too hard then add 1 or 2 teaspoon chickpeas water (left after boiling these).
If the dough is very loose then add oats.
Try and keep the crackers of uniform size and thickness for even baking.
Baking time may vary depending upon your oven, size, and thickness of crackers. So, keep an eye on them, 25 minutes onwards.

Snack

Mediterranean

Hummus Oats Crackers