# Components:
→ Rosemary Crackers
01 - 1 1/2 cups all-purpose flour (180 g)
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine sea salt
04 - 2 tablespoons fresh rosemary, finely chopped
05 - 1/4 cup extra-virgin olive oil (60 ml)
06 - 1/2 cup water (120 ml)
07 - Flaky sea salt, for sprinkling
→ Classic Hummus
08 - 1 can (15 oz/425 g) chickpeas, drained and rinsed
09 - 1/4 cup tahini (60 ml)
10 - 2 tablespoons fresh lemon juice
11 - 1 clove garlic, minced
12 - 2 tablespoons extra-virgin olive oil
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon salt
15 - 2 to 4 tablespoons water, as needed
16 - Paprika and olive oil, for garnish
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, salt, and chopped rosemary. Add olive oil and water, stirring until a cohesive dough forms.
03 - Turn the dough onto a lightly floured surface and roll out to 1/8 inch thickness. Cut into desired shapes with a knife or cookie cutter.
04 - Place crackers on the prepared baking sheet and sprinkle evenly with flaky sea salt.
05 - Bake for 15 to 20 minutes until golden and crisp. Transfer to a wire rack to cool completely.
06 - In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Process until smooth, adding water gradually to achieve desired creaminess.
07 - Transfer hummus to a serving bowl. Drizzle with olive oil and dust with paprika.
08 - Present rosemary crackers alongside hummus for dipping.
