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Rosemary Almond Flour Crackers with Hummus

Active Time: 20 minutes / Cook Time: 15 minutes

Makes 6 servings / about 36 crackers

Nutrition Corner: Rosemary
Rosemary has been used therapeutically for gout, cough, headaches, liver and gallbladder disease, cognitive improvement, and cardiovascular conditions. Rosemary contains antioxidants, and is anti-bacterial and anti-fungal.

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  • 2 ¾ cups almond flour
  • 1 teaspoon fine sea salt
  • 3 tablespoons finely chopped fresh rosemary
  • 1 ½ tablespoons coconut oil, melted
  • 2 eggs (the smallest ones you have), room temperature
  • 2 tablespoons hummus (per person, per serving) (12 tablespoons total)


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine the first three ingredients.
  3. In a medium bowl, whisk together coconut oil and eggs.
  4. Stir wet ingredients into almond flour mixture until thoroughly combined.
  5. Roll the dough into a ball and press between 2 sheets of parchment paper. Use a roller to roll out the dough to 1/8” thickness (roll into a rectangle shape, so that it will fit onto a baking tray).
  6. Remove the top piece of parchment paper, and transfer the bottom piece with the rolled out dough onto a baking sheet.
  7. Use a knife to cut the dough into 2” squares.
  8. Bake for 12-15 minutes, or until lightly golden.
  9. Let cool completely.
  10. Break apart into individual crackers and store in an airtight container on your counter.
  11. To serve, enjoy 6 crackers with 2 tablespoons hummus (per person).