# What You’ll Need:
→ Rosemary Crackers
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 1/2 tsp baking powder
03 - 1/2 tsp fine sea salt
04 - 2 tbsp fresh rosemary, finely chopped
05 - 1/4 cup (60 ml) extra-virgin olive oil
06 - 1/2 cup (120 ml) water
07 - Flaky sea salt, for sprinkling
→ Classic Hummus
08 - 1 can (15 oz / 425 g) chickpeas, drained and rinsed
09 - 1/4 cup (60 ml) tahini
10 - 2 tbsp fresh lemon juice
11 - 1 clove garlic, minced
12 - 2 tbsp extra-virgin olive oil
13 - 1/2 tsp ground cumin
14 - 1/2 tsp salt
15 - 2–4 tbsp water, as needed
16 - Paprika and olive oil, for garnish
# Directions:
01 - Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine flour, baking powder, salt, and chopped rosemary. Add olive oil and water, stirring until a dough forms.
03 - Turn the dough onto a lightly floured surface and roll out to about 1/8 inch (3 mm) thick. Cut into desired shapes using a knife or cookie cutter.
04 - Arrange crackers on the prepared baking sheet. Sprinkle with flaky sea salt. Bake for 15–20 minutes until crisp and golden. Cool completely on a wire rack.
05 - Combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor. Blend until smooth, adding water as needed to achieve creamy consistency.
06 - Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika.
07 - Serve rosemary crackers alongside hummus for dipping.
