# 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) 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 additional olive oil, for garnish
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, baking powder, sea salt, and chopped rosemary.
03 - Add olive oil and water to the dry mixture and stir until a cohesive dough forms.
04 - Transfer dough to a lightly floured surface and roll to approximately 1/8 inch thickness. Cut into desired shapes using a knife or cookie cutter.
05 - Place crackers on the prepared baking sheet and sprinkle with flaky sea salt.
06 - Bake for 15 to 20 minutes until crisp and golden. Allow to cool completely on a wire rack.
07 - Combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor. Blend until smooth, adding water gradually to achieve a creamy texture.
08 - Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle paprika on top.
09 - Present rosemary crackers alongside the hummus for dipping.
