# 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 chickpeas, drained and rinsed (15 oz/425 g)
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 (190°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, baking powder, fine sea salt, and chopped rosemary. Add olive oil and water, stirring until a cohesive dough forms.
03 - Turn dough onto a lightly floured surface. Roll out to approximately 1/8 inch (3 mm) thickness and cut into preferred shapes using a knife or cookie cutter.
04 - Place crackers on the prepared baking sheet and sprinkle lightly with flaky sea salt.
05 - Bake for 15 to 20 minutes, until crackers are crisp and golden. Allow to cool completely on a wire rack.
06 - Combine chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt in a food processor. Blend until smooth, adding water gradually to achieve a creamy texture.
07 - Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika for garnish.
08 - Serve the rosemary crackers alongside the hummus for dipping.
