I’m really excited to collaborate with Sabra® to bring you today’s recipe! My family positively adores their wide variety of hummus and dips. They never last long in our refrigerator, especially with these crunchy crackers around!
On one of my trips home to visit my parents last summer, my brother and his best friend stopped by for the weekend too. After arriving, they drove over to the grocery store to pick up some of their favorite foods: a gourmet frozen pizza for that Friday night dinner (they pulled into the driveway fairly late that evening!); quick-cooking oats and fresh apples for breakfasts; and lots of tortilla chips, baby carrots, celery, and hummus for snacks.
Late Saturday afternoon, we all gathered in the kitchen, laughing and catching up on everyone’s summer adventures so far. As the boys retold stories from their East Coast vacation, they pulled out the tub of their favorite hummus from the refrigerator, Sabra’s roasted pine nut, and offered that along with the crudités to the rest of us to nibble on while we chatted.
Before we knew it, the entire container of hummus had disappeared!
That quickly became a new tradition. Every time the boys visited, they bought a tub of Sabra hummus and some fresh veggies at the grocery store before they showed up at the house. At least one evening during their stay, if not two or three, we all found ourselves in the kitchen, leaning against the countertops and swiping baby carrots and cherry tomatoes through the dips.
Those “unofficial meal” times, those moments spent in the kitchen (my favorite room in the house!) simply chatting and trading stories, are always my favorite part of the weekend whenever my brother and his best friend visit. The atmosphere is really casual and relaxed, and we can—and do!—talk about just about anything. And the best part, for a food blogger like me, is that everybody enjoys incredibly flavorful food and nobody has to do any dishes!
In preparation for the boys’ next trip, I baked these Simple Salt & Pepper Quinoa Crackers to pair with our favorite flavors of Sabra hummus. They adored my last quinoa cracker recipe so much that those disappeared in the blink of an eye compared to the regular crudités, and with similar flavors and the same irresistible crunchy texture, I guarantee that these will too!
To make these healthier crackers, you’ll start with quinoa flour. Yes, quinoa flour is exactly what it sounds like—flour made from finely ground quinoa! It has the same rich, slightly nutty flavor as quinoa, which my entire family loves. (My dad went through a phase where he ate quinoa every single day!) You can find it at many health-oriented grocery stores, as well as some mainstream ones, and I’ve also bought it online.
The rest of the ingredients are fairly common: water, coconut oil, salt, and pepper. I highly recommend using freshly ground black pepper! It has a fuller flavor than the pre-ground kind sold in shaker bottles, and it tastes a little bit spicier too. You’ll add just enough to taste in the crackers and give them a teensy, tiny kick. (Not so much to send you gulping for water!) We all found that bit of black pepper really addictive!
I have two secret tricks to making these crunchy crackers… The first is a silicone baking mat! I own a couple of them, and they’re worth every penny. They’re non-stick, so you can roll out the cracker dough directly on the mat, slice it into squares with a pizza cutter, and slide it onto the baking sheet to pop into the oven. (And they’re dishwasher safe, too!) If you tried to slice the dough on parchment paper, it’d rip and tear instead, so I highly recommend investing in a silicone baking mat!
My second trick is to roll out the dough as thinly as possible. Aim for less than 1/16” thick! The thinner the dough, the crunchier your crackers will be. I love my silicone rolling pin for this. It has a smoother rolling surface compared to traditional wooden rolling pins, and it’s incredibly easy to wash!
We all eagerly awaited the kitchen timer’s buzz as the crackers baked in the oven… Because we had our favorite tubs of Sabra hummus opened and ready! Dad loves the roasted garlic, my brother still adores the roasted pine nut, I hoard all of the roasted red pepper, and Mom keeps the classic all to herself. It’s probably a good thing that we started buying a container for each of us—we all love a huge hummus-to-cracker ratio, so it disappears really quickly during those unofficial meal times!
Time to make more crackers!
| Simple Salt & Pepper Quinoa Crackers | Print |
- 2 cups + 2 tbsp (255g) quinoa flour (measured like this), plus more for rolling
- 1 tsp freshly ground black pepper
- 1 tsp salt, divided
- ¾ cup (180mL) warm water
- 2 tsp coconut oil, melted
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the quinoa flour, pepper, and ½ teaspoon of salt. Make a well in the center. Pour in the water and coconut oil. Mix all of the ingredients together until a dough forms.
- Lightly flour a rolling pin and two silicone baking mats with quinoa flour. Divide the dough in half. Working with one half at a time, transfer the dough to the mat, and roll out to 1/16” thick. Slice the dough into 1”-square pieces using a pizza cutter or a sharp knife, and prick the center of each square with a fork. Sprinkle the remaining salt on top, and gently pat it down into the dough.
- Slide the mats onto baking sheets. Bake at 375°F for 20-23 minutes or until the crackers are golden and crunchy. Cool the crackers completely to room temperature on the baking sheets before breaking them apart.
Unsalted butter or olive oil may be substituted for the coconut oil.
Parchment paper may be substituted for the silicone baking mats. If it rips or tears while slicing the dough into squares, slide that piece of parchment paper onto a fresh piece of parchment paper; then slide both onto the baking sheet.
{gluten-free, vegan, clean eating, low fat, low calorie, sugar-free}
Note: This post was sponsored by Sabra®. As always, all text, photographs, recipe, and opinions are my own.
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These look so good and perfect for scooping up that hummus!
Thanks Gerry!
Simple and perfect for our Sabra!
You’re so kind to say so Fabiola — thank you! 🙂
OMG OMG OMGGG These look UNREAL. I’ve only used quinoa flour a handful of times, but this is a perfect recipe. It’s like you spoke to my gluten free soul.
I’d totally make a triple batch just for you to take hiking for snacks Brittany!! 🙂
Ooh, these crackers look so amazing, and Sabra is just the perfect thing to dip them in!
Thanks Julie! 🙂
These cookies look perfectly crisp! I wish I had a few to scoop up some hummus right now!
I wish I could share them with you — and the hummus! 🙂