# What You'll Need:
→ 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
# Steps to Follow:
01 - Heat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 - Mix flour, baking powder, salt, and chopped rosemary in a mixing bowl.
03 - Add olive oil and water to the dry ingredients, stirring until a dough forms.
04 - Turn dough onto a lightly floured surface, roll out to approximately 1/8 inch (3 mm) thickness, and 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, then cool completely on a wire rack.
07 - In a food processor, blend chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt until smooth, adding water as needed to reach creamy consistency.
08 - Transfer hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika.
09 - Present rosemary crackers alongside hummus for dipping.
