Gluten-Free Quinoa Thins & Hummus

Homemade crackers and hummus – another healthy & delicious snack

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 hassel 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.

My first gluten-free crackers – my take on Wheat Thins

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.

Quinoa flour makes these crackers even more healthy.

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.

Gluten-Free Quinoa Thins


These crackers remind me of the wildly unhealthy and gluten-filled, oh so popular Wheat Thins. I’m not ashamed to admit it, in my glutenful heydays, I was known to eat a box or two of these crackers. They’re thin, crispy, salty, totally dippable, and seriously addicting.

These crackers are no different, aside from the fact that they’re healthy and gluten-free. They’re almost exactly the same.


  • 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)

Preheat the oven to 350 degrees F.

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.

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.

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.

With a pizza cutter, slice the dough into squares. Make them whatever size you like, they’re your crackers after all!

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.

Cool the crackers on a wire rack until completely cooled. Break apart once they’re cool.

The. best. hummus. ever.

Spinach Artichoke Hummus


And now for the hummus. I’ve been raving (obsessing almost) about these delicious crackers that it seems the hummus has fallen by the wayside.

Well that just seems totally unfair. This hummus is divine. I’m not just trying to toot my own horn (this hummus is courtesy of Gimme Some Oven), but I’ve eaten my fair share of store bought hummus, and this doesn’t even compare. It actually tastes like spinach and artichoke! I know, go figure.


  • 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

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!).

Serve with your favorite gluten-free crackers or freshly chopped veggies.

A snack fit for a queen.

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Clean Program, Crackers, Egg-free, Gluten-free, Quinoa, Recipe Index, Snacks, Vegetarian and tagged . Bookmark the permalink.

30 Responses to Gluten-Free Quinoa Thins & Hummus

  1. Kate says:

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

  2. The Queen of Quinoa says:

    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!

  3. Jonathan says:

    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. :)

  4. The Queen of Quinoa says:

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

  5. Cindy says:

    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?

  6. The Queen of Quinoa says:

    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!

  7. Vicky says:

    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?

  8. Molly says:

    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 says:

      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

  9. Evelyn says:

    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?

  10. Hannah says:

    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!

    • 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

  11. Diana says:

    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.

    • 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

  12. Emily says:

    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. :)

    • 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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  15. Laura B. says:

    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!

    • 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. says:

        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 says:

          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.

  16. Allison says:

    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.

  17. Crosswind says:

    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

  18. carmen says:

    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!

  19. maria julia ricciardi says:

    Im trying this out can i leave out the chick peas as they dont agree with me?

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