Vegan Whole Wheat Sesame Crackers
Hello & Happy Thursday!!
Although I’m not a huge “snack” person, I have a few items that I love and one of those is homemade hummus and crackers! Hummus is one of those things that nearly 10 years ago was not a thing at all, but over time it gained more and more momentum and today there are upwards of 5-10 different companies that specialize in hummus blends.
As you would imagine, I love to make everything myself, especially hummus as it’s just so easy! I’d rather perfect my blends, play with the toppings, and not worry about any weird preservatives in my hummus!
I’ve explored a myriad of different hummus blends, but my classic go to blend is this one featuring Za’tarr, which is a spice blend goes seamlessly with a hummus recipe!
Now about these crackers! I rarely see cracker recipes perhaps because there are a handful of good companies that offer “clean crackers” with minimal additives, but for the majority they are just made from refined flour and have too much added sugar and “natural flavors”. For those who love to make everything from scratch and love an effortless recipe, then you’ll love these sesame crackers!
What I love about this cracker recipe is that the process is easy, the ingredients minimal, you can modify the shape and size, you can opt out of the smudge of sugar in the recipe, pair well with hummus but you can serve it with whatever you like, and they can easily be made in bulk! As for the hummus, it’s my favorite classic blend that packs tons of flavor!
If you’re looking for clean made from scratch snacks this 2018, you have to try my recipe for vegan Whole Wheat Sesame Crackers with hummus!!
Why this recipe rocks:
Can be easily made in bulk
Perfect for entertaining
You can modify shape and size of crackers
Perf for any season
Recipe Tutorial Video
Eat Drink Shrink
Yields 20 large 40 small
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 cup whole wheat flour
- 1/2 tsp sugar
- 1/2 tsp salt
- 4 tbsp cold vegan butter
- 1/4 cup cold water
- 3 tbsp white sesame seeds
- 3 tbsp black sesame seeds
- 2 cups chickpeas reserve approx. 1/3 cup of liquid and approx. 1/4 cup chickpeas for garnish, drained
- 1/4 - 1/2 cup tahini both great, but 1/2 cup makes it extra creamy + 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
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Za'atar
- 1 tablespoon Sweet paprika
- Chopped fresh parsley
- Preheat oven to 400. Pulse together 1 cup whole wheat flour, 1/2 tsp sugar, and 1/2tsp salt in a food processor until combined. Add 4tbsp 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.
- 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.