Gluten-Free Quinoa Crackers & Hummus

I know what you’re probably thinking, another snack recipe? But don’t worry, I’m not in a rut I promise. I’ve just been craving the savory lately and gluten-free snacks have been on my mind. Plus, this one is different. This one is special. This one is healthy, salty, and seriously addicting.

I always thought crackers were hard to make. That they took forever to prepare, then you had to fry them up and it would end up being much more hassle than it was worth. I avoided them, didn’t even look at recipes, because I figured it wasn’t for me.

It wasn’t until I started reading, that I realized gluten-free crackers are simple. Just throw a few ingredients into a bowl, whisk it up, beat in some liquid, roll it out and bake it. They’re almost easier than cookies.
And I mean honestly, what is better than crispy gluten-free crackers dipped in hummus? I know it’s one of my personal favorites.

When I set out to make these crackers this morning, I wasn’t sure what I was looking for. I’d been admiring Gabby’s Gluten-free Paprika Thyme Crackers, but they had butter and I wanted to make one with less fat. Then I found Hallie’s recipe (from Daily Bites) for Garlic Herb Crackers and it was just about perfect. All I needed to do was substitute the almond flour and I was all set.

Then to the flour choice. I didn’t want to use almond flour because of the added fat. Instead, I turned to my favorite. Quinoa flour is amazing. I love it in cookies, flatbreads, pizza crusts, and now crackers. It brings the sensational, subtle nutty flavor, with the added protein and vitamins that most other gluten-free flours are missing.

And of course, you can’t have crackers without something to eat them with!

I chose to pair these quinoa crackers with a homemade spinach-artichoke hummus. Check out the recipe below, it couldn’t be easier to put together!

Gluten-Free Quinoa Thins & Spinach Artichoke Hummus

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 25 - 35 crackers


    for the crackers:
  • 1 cup quinoa flour
  • 1/2 cup millet flour
  • 1/2 cup sunflower seeds
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon raw honey
  • 7 - 8 tablespoons cold water (more if needed)

  • for the hummus:
  • 1 15oz can organic chickpeas, rinsed and drained
  • 2 cups raw spinach
  • 1/2 can organic artichoke hearts, drained
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and smashed
  • Salt & pepper to taste


  1. Preheat the oven to 350 degrees F.
  2. In a food processor fitted with the metal s-blade, combine all the dry ingredients and pulse until smooth. Transfer the flour mixture to a medium bowl and set aside.
  3. In a small bowl, whisk together the olive oil, raw honey and one tablespoon of water. Slowly add the wet ingredients to the dry ingredients and mix with a plastic spatula. Add the remaining water one tablespoon at a time until you have a thick, pliable dough.
  4. Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the two pieces of paper until it's about 1/8" thick. Remove the top layer of paper and transfer the other piece (carefully!) to a baking sheet.
  5. With a pizza cutter, slice the dough into squares. Make them whatever size you like, they're your crackers after all!
  6. Bake the crackers in the warmed oven for about 15 minutes, or until they start to brown. For me, the outer crackers cooked faster, so I had to remove them first (maybe after about 11 minutes) until the others were done.
  7. While the crackers are cooking, prepare the hummus. In a food processor fitted with the metal s-blade, combine all the ingredients and blend until smooth and creamy (or whatever consistency you desire!).
  8. Remove crackers from the oven and cool on a wire rack until completely cooled. Break apart once they're cool.

  • Kate

    This is awesome. My family is OBSESSED with wheat thins and hummus, so I'm definitely going to have to try this on them :)

    • Yulia Nartiss

      I made these today and it was super delicious my 4year old couldn’t stop eating them ! Some changes i made (omitted all the herbs/spices)..add 2 tbsp of honey, and instead of 1 cup of quinoa used 1/2 cup quinoa flour and 1/2 cup oat flour, and also flax meal + chia seeds, sunflower seed and pumpkin seeds..its was very delicious !

  • The Queen of Quinoa

    Thanks Kate! I really couldn't have been more surprised how easy crackers are to make. It makes me question why I've been spending $5 a box on gluten-free crackers all this time! There's so many variations with these as well – my next stop is brown rice crackers :) Let me know how your family likes them!

  • Jonathan

    These both look divine (and I don't toss that adjective around)! Thanks for sharing both recipes – I'm a hummus and snack fiend and can't wait to make both. :)

  • The Queen of Quinoa

    Thank you Jonathan! Let me know how they turn out for you .The hummus is seriously delicious! Way better than store bought :)

  • Cindy

    I cant wait to try these "wheat thins", before becoming GF I was an addict…so I am so very excitied! Now to but Quinoa flour….can I grind my own quinoa into flour?

  • The Queen of Quinoa

    Glad you found me :) These are really great crackers. Plus they're baked and with no oil, much lower in fat than traditional wheat thins.

    As for the flour, if you have a grain mill, you could absolutely grind your own. You could try to grind whole quinoa in a coffee grinder, but I don't think it will get as fine as flour. This may just make your crackers have more texture. And you might have to add a little bit more moisture to compensate for the coarser consistency.

    Let me know what you try! I'm eager to see how other people fair with these crackers!

  • Vicky

    Sounds delicious. I’ve never thought of adding spinach and artichoke into hummus but it makes perfect sense. Think the honey in the crackers could be substituted with agave?

  • Molly

    This hummus is AMAZING! I don’t like the taste of spinach one bit, but I always try to sneak it into my food somehow because of how good it is for us. I can’t taste it at all, but if you wanted to, you could just add more to the recipe I’m sure. I also added a bit of Parmesan cheese to the recipe. Just gives it a little something extra :) I’ll be making this many, many more times to come.

    • Queen of Quinoa

      Thank you, Molly! I’m so happy you like the recipe. And yes, I 100% agree with you. Any way that I can add spinach or kale into my recipes, is a winner in my book (I’m especially loving it in smoothies!). The cheese sounds yummy too (can’t eat dairy, but sounds delicious!). Let me know if you try any other variations!!

      xo Alyssa

  • Evelyn

    These crackers are wonderful! Thank you for sharing. My husband made them with hemp seeds instead of sunflower seeds, and ground millet grain in the coffee grinder instead of buying separate millet flour. We enjoyed the crackers with our favorite homemade hummus or with the Sweet Potato dip in Sue Shepherd’s “Gluten Free Kitchen” cookbook. I’m looking forward to trying your hummus recipe, too. Can you recommend other good gluten-free cracker recipes?

    • panna

      Hi Evelyn,
      Sorry to say but hemp seeds are not supposed to be cooked. When exposed to heat, it becomes a carcinogen or rancid.

      Buying, Storing and Using
      Look for shelled hemp seeds in the refrigerated section of natural food stores. Since the oils in hemp seeds can quickly go rancid, they are best kept cool and used quickly. Heating hemp seeds will destroy the nutritional benefits of the fatty acids, so add hemp seeds to foods after cooking.

      • Queen of Quinoa

        Hi Panna – thanks so much for sharing this great information! You’ve reminded me that I have some hemp seeds I need to use up :)

  • Hannah

    O-M- G these are the best crackers I’ve ever made!!! Your toasted quinoa flour has changed my life! The nutty delicious aroma when the seeds were toasted was matched only by the way these crackers smell! (both the dough and the finished cracker) Thanks so much for sharing and keep the ideas coming!

    • Queen of Quinoa

      Thank you Hannah!! Toasted quinoa flour has changed my life as well :) It’s sooo good and the peanut butter like flavor that comes from it is totally awesome! Please share any delicious recipes you come up with! I’m posting a waffle recipe today that is out of this world tasty. xo Alyssa

  • Diana

    I made these tonight and they were really good. I wasn’t a fan of all of the spices but loved the direction the cracker was going. I plan on trying this again with roasted sesame seeds on top.
    Here are my changes:
    1. Omitted the spices and just added 1 tsp. of each onion powder, garlic powder, and salt.
    2. Sprayed my paper with a light olive oil spray (omit if you don’t want the added fat)
    3. Rolled the dough extremely thin for a crispier cracker.
    4. After removing the top paper I sprinkled sea salt on and baked.

    • Queen of Quinoa

      Hi Diana,

      Thanks so much for your notes! I’m glad you liked them, but found some tweaks that worked for you. I haven’t made these in a while and I’m thinking I need to again. The thin dough sounds like a great idea!

      xo Alyssa

  • Emily

    Hi! I was just wondering if I could substitute almond flour for the millet? Do you think that’ll work ok? Wanted to check and see if that was do-able. :)

    • Queen of Quinoa

      Hi Emily! Yes, I do think you could sub the almond flour. Just remember that almond flour behaves much differently than other flours so you may have to adjust your liquids accordingly. It’s not a 1:1 substitute. Please let me know how it works out for you! I love hearing my readers adjustments :)

      xo Alyssa

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  • Laura B.

    How do you think they’ll taste without the honey? They sound amazing. I’m on a strict no sugar diet (the Candida diet). Thanks!

    • Queen of Quinoa

      Hi Laura! Can you eat any sort of sweetener? Like agave or brown rice syrup? I think they wouldn’t be as tasty without a little sweetness, but they would most likely still work and come out fine. I say give a try :-)

      • Laura B.

        The only sweetener I can eat (for the next few months) is stevia. I did decide to make the crackers yesterday and I think it turned out great! In fact, the crackers are gone already. :) I can see how a touch of honey would be a great addition, but for now, this works well for me and my limited diet. Thank you!

        • Crosswind

          I like that idea of stevia.. i need to watch my sweeteners too (high triglycerides) and raw honey seems to raise them, since they are refined. Agave is Not highly recommended for using now in the holistic nutrition field. Dr. Mercola has posted articles on he research showing Agave is worse than HFCS, it’s just stripped and refined fructose from an agave plant, like HFCS is from corn. Real cane sugar has less fructose. But raw honey is okay for those who can handle fructose in their liver and are very active.

        • Sana Lynn

          thanks for this! I’m doing the candida diet now and had the same question!

  • Allison

    Mine took a really long time to cook in the oven for whatever reason. It was in there for 35 minutes before it browned and started looking like crackers. Does that mean I did something wrong? I left out the spices except the garlic and salt.

  • Crosswind

    This looks REALLY good and easy. I prefer tahini free hummus, since I don’t’ digest tahini well or it’s too high fat for my digestive system, but I can just omit and add a bit of EVOO. I have some extra Quinoa Flour & Sorghum flour i need to make something with, so this looks like a winner!! Love how many spices you used. The hint of honey must help too. I’ve made crackers before and it needed a little something extra. Thank you

  • carmen

    these look so good! do you know if another flour can be substituted for the millet flour with success? new to baking gluten free and thought about buckwheat flour but did not know it the taste would overwhelm.. thanks for your wonderful site!

  • Teresa

    My son is allergic to sunflower seeds (in addition to peanuts, tree nuts, eggs, and milk). Are there any substitutions I could use for the sunflower seeds? I would love to make these for us. I happened to stumble across your site and am excited to try out your quinoa recipes.