# Components:
→ Rosemary Crackers
01 - 1 1/2 cups all-purpose flour
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
06 - 1/2 cup water
07 - Flaky sea salt, for sprinkling
→ Classic Hummus
08 - 1 can (15 oz) chickpeas, drained and rinsed
09 - 1/4 cup tahini
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, for garnish
17 - Olive oil, for garnish
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine flour, baking powder, salt, and chopped rosemary in a mixing bowl.
03 - Add olive oil and water to dry ingredients and stir until a dough forms.
04 - Turn dough onto floured surface and roll out to approximately 1/8 inch thickness. Cut into desired shapes.
05 - Place cracker shapes on the prepared baking sheet and sprinkle with flaky sea salt.
06 - Bake for 15 to 20 minutes until crackers are crisp and golden. 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 reach creamy consistency.
08 - Transfer hummus to serving bowl, drizzle with olive oil and sprinkle with paprika.
09 - Present rosemary crackers alongside hummus for dipping.
