Homemade Crackers & Smoky Chipotle Hummus

A Plant-Based Snack That’s Bold, Crunchy, and Full of Goodness

There’s something deeply satisfying about making your own crackers from scratch—especially when they come out golden, crispy, and full of flavor. Pair them with a bold, smoky chipotle black bean hummus, and you've got a snack (or a meal!) that’s as nourishing as it is delicious.

This duo is perfect for entertaining, snacking, or elevating your weekday lunches. And best of all? It’s made entirely from whole, plant-based ingredients you probably already have at home. Whether you’re new to plant-based eating or a long-time veggie lover, this combo is guaranteed to become a favorite.

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Why We Love It

We love how these homemade crackers transform simple ingredients—like oat flour, olive oil, and herbs—into crispy little bites of joy. There’s something grounding about rolling out dough, cutting it by hand, and watching it turn golden in the oven. It’s one of those feel-better-from-the-inside-out recipes.

And the chipotle black bean hummus? It’s not your average dip. Smoky, spicy, and incredibly creamy, this version is made with tahini, lime juice, and a touch of heat from chipotle peppers in adobo. When topped with fresh pico de gallo and scooped with your homemade crackers, it’s next-level satisfying.

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Feel-Good Facts

🌾 Oat Flour – Naturally gluten-free and packed with soluble fiber to support digestion and heart health.
🌿 Nutritional Yeast – A great source of B-vitamins and adds a cheesy, umami flavor without dairy.
🖤 Black Beans – Full of plant-based protein, fiber, and antioxidants that support blood sugar balance.
🔥 Chipotle Peppers – Smoky and spicy, they contain capsaicin, which may support metabolism and inflammation reduction.
🍅 Tomatoes (in the Pico) – Rich in lycopene, an antioxidant linked to skin health and reduced oxidative stress.

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Pro Tip

When rolling out your cracker dough, aim for thin and even—about 1/16" is ideal. The thinner they are, the crispier they’ll be! And don’t skip the fork pricks—they help the crackers bake evenly without puffing up. Keep a close eye in the last few minutes of baking—once they start to brown, they go fast!

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Kitchen Banter

We made this recipe on a cozy afternoon with music on and flour everywhere—and it was worth every second. There’s something special about transforming humble pantry staples into something so flavorful and pretty. The hummus came together in the food processor while the crackers baked, and before we knew it, we were scooping up smoky, spicy goodness with still-warm crackers. We devoured it standing up in the kitchen. No regrets.

 

Homemade Crackers & Smoky Chipotle Hummus

Makes approx 80 crackers & 2 cups of Hummus

Ingredients

CRACKERS

• 1 ½ cup Oat Flour
• 2  tbsp Nutritional Yeast 
• 2 tsp Italian Seasoning
• ¾ tsp Sea Salt 
• ¼ tsp Black Pepper
• ¼ tsp Baking Powder
• ½ cup Filtered Water
• 2  tbsp Olive Oil

CHIPOTLE BLACK BEAN HUMMUS

• 2 cans Black Beans 
• ½  cup Tahini
• ¼  cup Fresh Lime Juice 
• 3 tbsp Chipotle Pepper in Adobo
• 1 tbsp Olive Oil
• 1 Garlic Clove
• 1 tsp Cumin
• ½ tsp Cayenne Pepper
• ½ tsp Sea Salt
• Pico de Gallo for Garnish (optional)
  • 2 lbs Roma Tomatoes diced
  • ½ Red Onion diced
  • 1 Jalapeno seeds & ribs removed diced
  • ¼ cup Cilantro chopped
  • 1 Lime juiced
  • ½ tsp Sea Salt
    

Instructions

HOMEMADE CRACKERS

1. Preheat your oven to 375F (190C). Line two large baking sheets with parchment paper.
2. Add the oat flour, nutritional yeast, Italian seasoning, salt, garlic powder, black pepper, and baking powder to a food processor and pulse several times to combine. Add the water and olive oil and pulse, stopping the sides as needed until everything is mixed and you have a crumbled dough.
3. Dump the dough crumbles onto a clean work surface and gather together with your hands to form a ball of dough. Use a rolling pin to roll the dough out as thinly as possible (about 1/16" thick). I find it helpful to peel up the dough and rotate it a few times while rolling it out to help get it thin.
4. Use a pizza cutter or sharp knife to cut the dough into a grid pattern making crackers that are about 1 ½" square. Use a fork to prick each cracker 2 - 3 times, this will stop them from getting large bubbles when baking. Peel up each cracker and place on the prepared baking sheets, making sure the crackers don't touch. Re-roll any leftover dough scraps and cut more crackers until all the dough is used up.
5. Bake for 12 - 18 minutes, until the crackers are golden brown around the edges, making sure to keep an eye on them so they don't burn. If some crackers look browned before the rest of the crackers are finished baking, remove them from the pan and continue baking the rest. Let cool completely on the pan. 
6. Serve crackers right away or store them in an air-tight container at room temperature for up to 1 week.

CHIPOTLE BLACK BEAN HUMMUS

1. Place all of the hummus ingredients in a food processor and process until smooth.
2. For the Pico de Gallo: Combine the prepared roma tomatoes, onions, jalapeno, and cilantro in a large bowl. Add the lime juice and salt and stir.
3. Transfer the hummus to a serving bowl and top with the pico.
4. Serve it with the crackers.

SERVE & ENJOY! 🌞

Recipe made for Feel Better Eating with love from It Doesn’t Taste Like Chicken & Girl Gone Gourmet

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