Ragi Crackers with Spicy Hummus
Baked ragi (finger millet) crackers with spicy Jain hummus. No onion, no garlic. A crunchy high-protein millet crackers snack board.
Ingredients
Ragi crackers
- 1 cup ragi flour finger millet flour
- 2 tbsp oat flour or whole wheat flour; for rollability
- 2 tbsp oil neutral or olive
- ½ tsp salt
- 1 tsp cumin seeds or white sesame seeds
- ¼ tsp ajwain optional
- ¼ cup water plus 1–2 tbsp more as needed
Spicy hummus
- 1½ cups cooked chickpeas or 1 can (15 oz / 400 g), drained and rinsed
- 2 tbsp tahini
- 3 tbsp lemon juice fresh; or to taste
- 2 tbsp olive oil plus more to swirl on top
- ½ tsp ground cumin
- ½ tsp paprika or Kashmiri chilli powder
- ½ tsp salt or to taste
- 1 green chili small; chopped, or ¼ tsp red chilli flakes
- 3 tbsp ice water plus more as needed for creaminess
- 1 pinch hing asafoetida; optional
To serve
- lemon wedges
- paprika pinch, for swirling on hummus
- cucumber sticks optional
- olives optional
Instructions
Make the cracker dough
- Mix ragi flour, oat flour, salt, cumin or sesame, and optional ajwain in a bowl.
- Add oil and rub it in until the flour looks lightly sandy.
- Sprinkle water a tablespoon at a time and knead into a firm, smooth dough that does not crack at the edges when pressed.
- Cover and rest 10 minutes so the millet hydrates.
Roll, cut, and bake
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment.
- Roll the dough between two sheets of parchment until almost paper-thin.
- Prick all over with a fork. Cut into squares or rustic shards and transfer to the baking sheet.
- Bake 12 to 15 minutes until edges are deeper brown and centers feel dry and crisp when tapped.
- Cool completely on a rack. Return any soft pieces for 3 to 4 minutes if needed.
Blend the spicy hummus
- Add chickpeas, tahini, lemon juice, olive oil, cumin, paprika or Kashmiri chilli, salt, chilli, and optional hing to a blender.
- Blend, scrape the sides, then add ice water a little at a time until glossy and scoopable.
- Taste and adjust salt, heat, and lemon.
Assemble the board
- Spoon hummus into a shallow bowl. Swirl with a little olive oil and a pinch of paprika.
- Pile cooled ragi crackers around the bowl. Serve with lemon wedges and optional cucumber or olives.
Notes
Cool crackers fully before storing or steam softens them. Keep in an airtight jar up to 1 week; re-crisp in a low oven 4 to 5 minutes if needed.
Fully Jain as written: no onion or garlic. Skip hing if you prefer.
For gluten-free crackers, skip wheat and use certified gluten-free oat flour with ragi.
No tahini? Blend 2 tablespoons white sesame seeds with the oil first, then add chickpeas.
Make hummus thicker for scooping or thinner for spreading on crackers.
Tried this recipe?Let us know how it was!