The dip is already inside! This hearty chickpea-based cracker matches well with gazpacho

Hummus Crunch Crackers Recipes + Pairings

- RECIPE 01-

Labneh with Fresh Herbs and Olive Oil

At its simplest, labneh is just yogurt strained to lose most of its whey, or liquid.

  • 16 ounces plain full-fat yogurt (not Greek yogurt)
  • Sea Salt


  1. Start with 16 ounces plain full-fat yogurt (not Greek yogurt), and add a healthy pinch of sea salt. Line a mesh strainer with a double layer of cheesecloth, and rest the strainer over a deep bowl. Stir the salt in well, then pour the yogurt into the cheesecloth.
  2. Bring the edges of the cloth together so you have a bundle; tie the cloth together. Cover the whole bowl, and place it in the refrigerator for 24 hours or more. The liquid will drain into the bowl, thickening the yogurt.
  3. Remove yogurt—now labneh—from the cloth into a small bowl and stir in minced fresh herbs. Drizzle good olive oil over the top and serve with Firehook Za’atar or Spicy Sesame crackers.

- RECIPE 02-

Early Fall Gazpacho

This is a classic gazpacho: Silky, spicy, laden with tomato. We drink this one in a glass, standing around the kitchen (sometimes a touch of vodka added) or sit down to a bowlful. Either way, you’ll want Firehook crackers on hand — try Hummus Crunch, Multigrain Flax or Za’atar to compliment this soup. Make this recipe, adapted from classic Spanish versions, with golden yellow or good ol’ beefsteak tomatoes.  Serves 4-6.

  • 1 medium cucumber, peeled, seeded and cut into coarse chunks
  • ¼ onion, chopped
  • ½ red bell pepper, seeded and roughly chopped
  • ¼ large baguette, preferably really stale, with crusts cut off and cut into large hunks
  • 14-ounce can of plum tomatoes
  • 3 medium-to-large fresh tomatoes
  • 1 clove garlic, peeled and roughly chopped
  • 2 tablespoons olive oil
  • ¼ cup sherry vinegar


  1. Pour water over bread to cover, then squeeze out the water and place bread in the work bowl of a food processor or blender. (If bread is fresh, squeeze immediately. If bread is stale, wait a few moments.)
  2. Place the rest of the ingredients in the food processor or blender. Purée until very smooth (2 minutes or more). Season to taste with salt and pepper, and refrigerate for several hours.
  3. Strain through a fine sieve, mushing to get all the soup you can from the solids. Discard solids. Just before serving, if desired, thin soup with a little ice water. Serve either in tall glasses, or divide gazpacho among soup bowls, drizzling a little really good olive oil over each serving. Serve with Firehook crackers (we like Hummus Crunch, Multigrain Flax or Za’atar).

- RECIPE 03-

Tomato Soup

This is a smooth, classic version that everyone in the family can eat. Room temperature or hot, it’s the perfect partner for Firehook Sea Salt or Hummus Crunch crackers. Adapted from our friends at Loulies. Serves 6.

  • 3 Tbs. good olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • Kosher or coarse salt and freshly ground black pepper, to taste
  • 5 cups cored, peeled, seeded and chopped tomatoes (canned are fine; include their juices)
  • 1½ tsp. fresh thyme leaves
  • 1½ cup chicken stock or broth, or vegetable stock
  • Fresh soft goat cheese or crème fraiche
  • Fresh parsley, basil or other green herbs, minced


  1. Place oil in a large, deep saucepan and turn heat to medium. When the oil is hot, add onions and carrots. Season with salt and pepper and cook, stirring, until onion begins to soften (about 7 minutes).
  2. Add tomatoes and herbs, and cook until the tomatoes begin to break up (about 10 minutes). Add stock, and bring just to the boil. Take mixture off heat and let cool a bit.
  3. When the mixture has cooled, place in a blender to puree, or use immersion blender to puree. If the mixture is too thick, add a little stock, cream or water. Reheat and serve with a dollop of fresh goat cheese and a sprinkle of chopped green herbs.

Double Delicious

The dip is already inside our Hummus Crunch cracker…double the flavor with a light topping of olive tapenade.