# What You'll Need:
→ 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 and olive oil, for garnish
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a bowl, combine flour, baking powder, salt, and rosemary. Stir in olive oil and water until dough forms.
03 - Transfer dough to a floured surface and roll to 1/8 inch thickness. Cut into shapes using a knife or cutter.
04 - Place crackers on the prepared sheet and sprinkle with flaky sea salt.
05 - Bake for 15–20 minutes until crisp and golden. Cool thoroughly on a wire rack.
06 - Combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt in a food processor. Blend until smooth, adding water gradually to reach desired creaminess.
07 - Transfer hummus to a bowl, drizzle with olive oil, sprinkle paprika, and serve alongside rosemary crackers.
