What gives the crackers their rosemary aroma?

Fresh rosemary finely chopped is incorporated into the dough, infusing the crackers with a distinct, aromatic flavor.

How can I achieve crisp crackers?

Rolling the dough thinly to about 1/8 inch and baking until golden ensures a crunchy texture.

The dip is made by blending chickpeas with tahini, lemon juice, garlic, and olive oil for smooth consistency.

Yes, adding water gradually while blending helps reach the desired creamy texture.

Store the cooled crackers in an airtight container to maintain their crispness.

Sprinkle flaky sea salt on crackers before baking and add paprika or chopped parsley to the dip for extra zest.

Crisp, aromatic rosemary crackers paired with creamy hummus make a festive and crowd-pleasing appetizer perfect for entertaining during the holidays.

This appetizer has quickly become a holiday favorite in my family; the combination of rosemary and creamy hummus is unforgettable.

Rosemary Crackers: 1 1/2 cups (180 g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 2 tbsp fresh rosemary finely chopped, 1/4 cup (60 ml) extra-virgin olive oil, 1/2 cup (120 ml) water, flaky sea salt for sprinkling
Classic Hummus: 1 can (15 oz/425 g) chickpeas drained and rinsed, 1/4 cup (60 ml) tahini, 2 tbsp fresh lemon juice, 1 clove garlic minced, 2 tbsp extra-virgin olive oil, 1/2 tsp ground cumin, 1/2 tsp salt, 2–4 tbsp water as needed, paprika and olive oil for garnish

Preheat Oven:: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix Dough:: In a mixing bowl, combine flour baking powder salt and chopped rosemary. Add olive oil and water stirring until a dough forms.
Roll and Cut:: 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.
Prepare for Baking:: Arrange crackers on the prepared baking sheet. Sprinkle with flaky sea salt.
Bake:: Bake for 15–20 minutes until crisp and golden. Cool completely on a wire rack.
Make Hummus:: For the hummus combine chickpeas tahini lemon juice garlic olive oil cumin and salt in a food processor. Blend until smooth adding water as needed for creamy consistency.
Serve:: Transfer hummus to a serving bowl. Drizzle with olive oil and sprinkle with paprika. Serve rosemary crackers alongside hummus for dipping.

My family loves gathering around the table sharing these crackers and hummus especially during winter celebrations.

Mixing bowls rolling pin baking sheet parchment paper food processor or blender knife or cookie cutter

Contains wheat (gluten) sesame (tahini) Check packaged ingredients for cross-contamination if allergies are a concern

Calories 220 Total Fat 10 g Carbohydrates 28 g Protein 6 g per serving

This duo is simple yet elegant for any holiday party; a perfect blend of textures and flavors.

→ What gives the crackers their rosemary aroma?: Fresh rosemary finely chopped is incorporated into the dough, infusing the crackers with a distinct, aromatic flavor.
→ How can I achieve crisp crackers?: Rolling the dough thinly to about 1/8 inch and baking until golden ensures a crunchy texture.
→ What ingredients create the creamy dip?: The dip is made by blending chickpeas with tahini, lemon juice, garlic, and olive oil for smooth consistency.
→ Can the dip be adjusted for thinner consistency?: Yes, adding water gradually while blending helps reach the desired creamy texture.
→ How should the crackers be stored after baking?: Store the cooled crackers in an airtight container to maintain their crispness.
→ Are there suggested garnishes to enhance flavors?: Sprinkle flaky sea salt on crackers before baking and add paprika or chopped parsley to the dip for extra zest.